1 small onion, peeled and chopped
2 cups fresh kale cut into small pieces, stems removed
1 small/medium-sized butternut squash, cut into chunks
1 cup shredded cheese, I used mozzarella but you can use any shredded cheese of your choice
PIE DOUGH INGREDIENTS:
1 1/2 cups flour
1 stick unsalted butter, softened in small chunks
1 teaspoon kosher salt
1 tablespoon sugar
1/4-1/2 cup ice water
Make crust first ..
1. In an electric mixer, combine flour, sugar, salt, and butter until flour feels like grainy sand.
2. Add the first 1/4 cup of water and mix until the dough comes together easily.
3. Gradually add more water, until the dough is a soft consistency.
4. Roll the dough into a ball, and loosely press down into the shape of a flat disk. Cover with wax paper and place in refrigerator for 30 minutes.
While dough is sitting in the refrigerator..
5. Pre-heat oven to 400F. Sprinkle olive oil on a baking sheet.
6. Place butternut squash chunks on baking sheet. Sprinkle with more olive oil and salt and pepper. Place in oven for 25-30 minutes or until squash has softened. Remove from oven and set aside.
7. On stove, sprinkle olive oil in a medium-sized frying pan and sauté Kale until crispy on medium heat. Set aside; in same pan, sauté onion.
Remove dough from refrigerator after minimum of 30 minutes..
8. Raise oven heat to 425F. Unwrap dough from fridge. Sprinkle with flour, and roll out with a rolling pin to flatten out. Place the dough into a tart/pie pan and press up against sides. Place a small sheet of parchment paper on top of the bottom of the tart, and fill with pie weights or beans (this will prevent the dough from rising and will keep the sides from shrinking down.)
9. Bake on the center rack for 10 minutes, then turn down the heat to 375 F, remove the parchment and weights/beans and bake for an additional 10 minutes.
10. Remove the tart from the oven.
11. Place butternut squash, kale and onion in the tart pan. Top with shredded cheese.
12. Place back into oven for 5-10 additional minutes, or until cheese is melted.
recipe adapted from: passportsandpancakes.com