Butternut, Kale and Feta Cornmeal Tarts

Steps

1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
2. Toss the butternut with 10 g of the olive oil (one half of the 20 g set aside for the vegetables) and 3 g of the salt. Roast 25 to 30 minutes, stirring once, until tender and browned at the edges. Lower the oven to 375°F (190°C).
3. While the squash roasts, make the crust: whisk the flour, cornmeal, half the rosemary and 5 g of the salt in a bowl. Stir in 100 g of the olive oil and the cold water until a crumbly, moist dough forms.
4. Divide the dough in half. Press each half evenly over the bottom and up the sides of a 9-inch tart pan with a removable bottom. Prick the bases with a fork and chill 15 minutes.
5. Bake the crusts at 375°F (190°C) for 15 minutes, until set and pale golden.
6. Meanwhile, heat the remaining 10 g of olive oil in a skillet over medium heat. Cook the red onion 10 minutes until soft and lightly browned, then add the kale and cook 3 minutes until wilted. Let cool slightly.
7. Make the custard: whisk the eggs, Greek yogurt, milk, the remaining rosemary, the remaining 2 g of salt and the black pepper until smooth.
8. Divide the butternut, onion and kale mixture and feta evenly between the two crusts, then pour half the custard into each.
9. Bake at 375°F (190°C) for 30 to 35 minutes, until the center barely jiggles and reaches 160°F (71°C).
10. Cool the tarts on a rack at least 20 minutes, then remove from the pans and cut each into 6 slices.