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1
Preheat the oven to 180C. Grease a tart tin (20 cm round shape) a with removable base. If using one without the removable base then line the tart tin with baking paper so it's easier to remove the tart once baked.
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2
In a medium size bowl mix the flours, salt and add butter chopped into very small cubes. Crumble the butter with fingers until is the size of peas. Add egg, water and and kneed the dough just until all is mixed and smooth. Leave in an airtight container in the fridge for an hour to rest.
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3
In the meantime make the filling. Peal and slice the onion. Wash kale and remove the stems. Chop coarsely. Place large pot on the stove add olive oil and saute onions for three minutes. Add kale and salt, stir and cover with lid. Leave on a low heat for another minute or until kale changes colour into a bright green. Take off the the stove and remove the lid to slow down the cooking process.
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4
Wash carrots using a sponge, carefully removing all the soil or dust. Remove the green parts.
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5
In a medium size bowl mix eggs, add salt, ricotta, parmesan and yoghurt and stir until all combined.
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6
Take the dough out of the fridge and roll between two sheets of baking paper into a round shape, 5 cm in diameter bigger than the size of the tart tin. Transfer the tart base into the tart tin. Arrange, trim and crimp the edges. Prick the bottom of the tart base with a fork and leave it in the freezer for another half an hour.
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7
Once tart base is well chilled take it out of the freezer, line with baking paper, fill with beans and bake for solid 20 minutes.
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8
Take the tart base out of the oven and fill with onion and kale mixture. Pour the eggs and cheeses mixture on the top.
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9
Arrange Dutch carrots on the top, pressing them gently into the filling. Grate parmesan on top and bake for 40 minutes or until carrots are baked.
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10
Sprinkle with chevre just before serving.
