Instructions

1. To make Pastry, in a medium mixing bowl, sift flour and salt. Using a pastry cutter or fork, cut in shortening and butter until they are pea-sized pieces. Gently mix in cold water a little at a time until dough comes together to form a ball. You may not need full amount of water. Shape into a slightly flattened disc, wrap in plastic wrap and refrigerate for at least 30 minutes.
2. To make Roasted Leeks, preheat oven to 375 F (190 C). Remove root ends and green tops from leeks and wash well to remove any dirt. Cut into ¾-in (2 cm) rounds, place in a bowl and gently toss with olive oil, salt and pepper. Transfer to a baking dish, tuck in thyme sprigs and cubed butter and add a splash of water. Bake for 35 to 45 minutes or until leeks have softened and bottoms are nicely caramelized. Set aside.
3. To make Leek & Kale Mixture, in a large non-stick pan over medium heat, melt butter and add leeks, thyme, salt and pepper. When leeks have softened, 6 to 8 minutes, add garlic and chopped kale and continue to cook until kale has cooked down and reduced in volume. Remove from heat and mix in mascarpone, lemon zest and 1 beaten egg. Cool slightly before assembling galette.
4. Raise oven temperature to 400 F (200 C).
5. On a piece of parchment cut to a 12‑in (30 cm) circle, sprinkle a bit of flour and roll out pastry to a 14-in (35 cm) circle. There will be a slight overhang.
6. Evenly spread leek and kale mixture in centre of dough, leaving a 2-in (5 cm) space around edge. Gently press roasted leeks into mixture, caramelized-side down.
7. Brush outer edge of dough with about half of second beaten egg, then begin to fold outside edges inwards, gently pinching dough together every couple of inches where pastry overlaps. Brush outer rim of dough with remaining beaten egg. Carefully slide parchment onto a baking sheet and bake for 45 to 50 minutes, until pastry is golden and crisp.
8. Let sit for a few minutes before slicing and serving warm.