Butternut, Kale and Rosemary Cheddar Tarts

Steps

1. Preheat the oven to 400°F (200°C).
2. Toss the butternut with half the olive oil and a pinch from the salt (about 1 g), spread on a baking sheet and roast 25 minutes until tender and browned at the edges.
3. Meanwhile make the crust: stir the flour, cornmeal, half the rosemary and 3 g of the salt in a bowl, then stir in the melted butter and the cold water until crumbly and evenly moistened.
4. Divide the crust mixture in half and press each half firmly over the bottom and up the sides of a 9-inch tart or pie pan. Chill 15 minutes.
5. Prick the chilled crusts with a fork and bake 15 minutes until just set and pale golden. Lower the oven to 350°F (175°C).
6. While the crusts bake, heat the remaining olive oil in a skillet over medium heat, cook the red onion 6 minutes until soft, add the garlic and the remaining rosemary for 1 minute, then add the kale and cook 3 minutes until wilted. Let cool slightly.
7. Whisk the eggs, milk, black pepper and the remaining 3 g of salt in a bowl to make the custard.
8. Divide the kale mixture and the roasted butternut evenly between the crusts, pour half the custard into each, and scatter half the cheddar over each tart.
9. Bake 30 to 35 minutes, until the centers are just set and reach 160°F (71°C) and the cheddar is golden.
10. Cool on a rack 20 minutes, then cut each tart into 6 slices.