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1
Pastry: Whisk together the flour and salt in a medium bowl.
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2
Drizzle in the oil and mix with your fingers or a fork.
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3
Dribble in the cold water slowly, mixing with a fork as you go.
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4
When it holds together, knead it gently into a ball, cover with plastic wrap or a damp cloth and refrigerate for at least 30 minutes.
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5
Filling: Steam the squash until just tender.
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6
Steam the kale until tender, then cool it under cold running water, drain it and then squeeze as much water out of it as you can.
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7
Chop the kale with a sharp knife.
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8
Heat the olive oil in a large nonstick skillet over medium-high heat and add both kinds of onions.
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9
Stir-fry until tender.
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10
Add the kale and squash, walnuts, and salt and pepper to taste.
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11
Set aside.
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12
Preheat the oven to 375 degrees F.
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13
On a lightly-floured piece of baking parchment, roll the pastry out into a thin 14-inch circle.
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14
Carefully transfer the rolled-out dough onto an oiled 10-inch pie pan (see Notes).
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15
Pile the filling in the middle of the dough and spread it out evenly.
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16
Bring up the edges around the filling to make a freeform pie, pleating the dough over the filling and leaving an open circle of filling in the center.
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17
Brush the dough with a little olive oil and cover the exposed filling with a circle of foil.
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18
Bake the tart for 30 to 45 minutes or until the dough is golden.
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19
Cut into wedges to serve.
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20
Its good hot, warm, or cold.
