In a large bowl, sift together both flours and salt. Remove 1/4 of the mixture to a small bowl and add the water, making a paste. Set aside.
Cut the butter into the flour mixture using a pastry cutter or fork. Once it starts to take on a crumbly consistancy, add the paste and mix well to make the dough. Once it gets too hard to stir, get in there and mix with your hands.
Turn the dough out onto a floured surface. Roll out to fit an 11 inch tart pan.
Place the dough in the tart pan cutting off any excess. Place parchment paper over dough and add pie weights.
Bake for 10-15 minutes or until golden brown. Set aside to cool.
In a small cast iron skillet, heat the olive oil over medium high heat. Add the chopped kale and and cook 5 minutes. Add the garlic and chorizo and cook another 3 or 4 minutes or until chorizo gets a little brown. Remove from heat and set aside.
In a food processor, puree the cannellini beans and sage unti smooth. Add salt & pepper to taste. Set aside.
Spread the bean puree onto the cooled crust. Layer the kale, chorizo and red bell pepper strips. Shave the cheese on top and serve.