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1
Cut the butter into small cubes.
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2
Combine butter and flour in the bowl of a food processor. Pulse until butter is pea-sized.
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3
Slowly drizzle water through the top of the food processor while pulsing. You have added enough water when dough sticks together when pressed.
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4
Remove dough from processor and press gently into a disc.
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5
Wrap disc in plastic wrap and chill for 30 minutes.
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6
Remove dough from refrigerator and unwrap.
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7
Place disc on a lightly floured board.
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8
Roll dough into a circle 12 inches in diameter.
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9
Place dough in 10 inch tart pan with removable bottom.
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10
Dock dough with a fork.
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11
Lay parchment paper or foil over dough and fill with beans or pie weights.
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12
Preheat oven to 400 degrees.
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13
Blind bake the tart shell (with pie weights) for 20 minutes. Then remove parchment and weights and bake an additional 5 minutes until the crust begins to brown.
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14
Remove from oven and set aside on cooling rack.
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15
Heat oil and butter in pan on medium heat. Add onion and garlic and reduce heat to medium-low. Cook until onions are soft and light brown. Season with salt and pepper. Remove onions from pan and set aside.
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16
Increase heat to medium and add sausage to pan. Brown sausage and break into small pieces. Remove sausage from pan and set aside. Drain all but 1 Tablespoon of oil from pan.
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17
Add kale to pan. Pour white wine over kale. Scrape any bits from the pan and cover. Cook 3-5 minutes, until kale is wilted. Season with salt and pepper. If kale is still very wet, cook uncovered for a minute or two. The overall mixture should be fairly dry. Remove kale to a large bowl.
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18
Toss cooked kale with cooked sausage and onions. Allow to cool for 5 minutes. Toss mixture with basil, egg, and ricotta. Season with salt and pepper.
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19
Spoon sausage and kale mixture into cooked tart shell. Be sure to evenly cover the bottom of the tart shell. Bake the tart on a baking tray for 10-15 minutes at 400 degrees. Remove tart from oven when the filling is set and the tart shell is nicely brown. Cool tart slightly on a wire rack. Slice and serve with a big green salad.
