Potato, Egg, Kale & Manchego Tart

Directions

1. Make the tart crust: In a mixing bowl, stir together 1 1/2 cups flour and 1/2 teaspoon salt. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance. In a small bowl, whisk together the oils and milk. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not overwork it. Then, transfer the dough to an 11-inch tart pan (you can use a smaller one if needed) and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough. (Note: You can also start at the sides first, press down towards the center, then fill in the center in an even layer.)
2. Chill the tart shell in the refrigerator while you prepare the filling. In a medium pot, cover the potatoes with water and bring to a boil. Cook just until a fork pierces the potatoes (they won’t be fully cooked), 10 to 12 minutes. Drain and cool slightly. Slice the cooled potatoes into 1/4 inch-thick slices.
3. Preheat the oven to 400° F. Arrange the potatoes, leeks, and kale in the tart crust. In a medium bowl, whisk the eggs, milk, rosemary, salt, and pepper to combine. Pour the egg mixture over the vegetables. Sprinkle the cheese in an even layer over the surface of the tart.
4. Bake until the crust is crisp, and the egg is fully set, 30 to 35 minutes. The tart can be served warm or at room temperature. Cool at least 15 minutes before slicing and serving.