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1
Heat oven to 375F.
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2
Grease 9-inch tart pan with removable bottom; set aside.
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3
Combine flour, cornmeal, millet and 1/2 teaspoon salt in bowl.
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4
Cut in 1/4 cup Butter with Olive Oil & Sea Salt with pastry blender or fork until mixture resembles coarse crumbs.
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5
Combine egg yolks and 3 tablespoons ice water in another bowl until well mixed; stir into flour mixture just until combined.
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6
If dough seems dry, add additional tablespoon ice water.
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7
Press dough evenly onto bottom and up sides of prepared tart pan.
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8
Cover; refrigerate.
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9
Melt 2 tablespoons Butter with Olive Oil & Sea Salt in 12-inch skillet until sizzling.
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10
Add shallots; cook 3 minutes or until translucent.
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11
Add garlic; continue cooking 1 minute.
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12
Add kale, rosemary and thyme leaves; cook 5 minutes or until kale is wilted and tender.
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13
Remove from heat.
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14
Combine half & half, sour cream, eggs, salt and pepper in bowl; mix well.
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15
Spoon kale mixture into prepared tart shell; pour egg mixture over kale.
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16
Sprinkle with shredded cheese.
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17
Place onto baking sheet.
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18
Bake 35-40 minutes or until filling is set and top is browned.
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19
Let stand 15 minutes.
