Kabocha squash is the motivation behind this tart. Known as the "Japanese pumpkin" it taste similar to a sweet potato (which you can use as a replacement) and the skin is tender enough to eat when roasted. I love the color of squash and kale together and the flavors marry like two lost lovers. Warm, comforting, and savory this dish could be a star at the Thanksgiving table.
If you have a favorite pastry dough recipe, make your own. Find this tart on www.simpleplates.blogspot.com —Laci