Kuri Squash, Mushroom and Kale Tart with Rosemary Crust

• 1 cup all purpose flour
• 1 cup + 2 tablespoons cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 3 tablespoons olive oil plus extra for greasing the tart pan
• 3/4 cup water
• Extra flour for dusting
• 1 teaspoon fresh rosemary leaves, finely minced
• 10 oz kuri or butternut squash peeled, deseeded and cut in 1/2 inch dice
• 1 small yellow onion, chopped into 1/2 inch pieces
• 4 leaves of tuscan kale, ribs discarded and the leaves cut into thin strips
• 1 large portobello mushroom, cut into 1/2 inch cubes
• 1 teaspoon minced garlic
• 3 tablespoons extra virgin olive oil
• Kosher salt
• Freshly ground black pepper
• Dried chili flakes
• 3/4 cup grated asiago cheese

1. Sift the flour, salt, and baking powder into a mixing bowl, then add the rosemary.
2. Transfer the flour mixture to a food processor fitted with a metal blade.
3. With the motor running, add the olive oil, then 3/4 cup water.
4. When the dough comes together in a ball, turn off the motor.
5. Scrape the dough out of the food processor and knead very gently on a lightly floured board just until the dough is smooth.
6. Do not over work or the dough will be tough.
7. Divide the dough into two equal pieces and shape each piece into a ball.
8. Press each ball into a disk, about 4 inches in diameter.
9. Dust lightly with flour if the dough is sticky.
10. Wrap the dough in plastic and let it rest for an hour or longer at room temperature.
11. Use one dough ball for this recipe; the other can be frozen and reserved for later use.
12. Sprinkle a small amount of unbleached flour over your work surface.
13. Put the piece of dough on it, and lightly dust the top with more flour.
14. Roll the dough from the center to the far edge, in one direction only, turning the dough, until it is quite thin, with a diameter of at least 11 inches.
15. Keep dusting lightly with flour if the dough sticks.
16. Spray a 9-inch tart pan with a removable bottom with olive oil.
17. Gently fold the circle of dough in half and lift onto the pan, with the fold in the middle of the pan.
18. Unfold the dough so that it covers the pan.
19. Press gently into the pan.
20. Using the rolling pin, roll over the tart pan to trim the edges.
21. Preheat the oven to 375 degrees.
22. Place the tart pan on a baking sheet and bake on the middle rack in the preheated oven for 7 minutes.
23. Remove from oven and set aside to cool before adding the filling.

flour, baking powder, kosher salt, olive oil, water, dusting, rosemary, kuri, yellow onion, kale, portobello mushroom, garlic, extra virgin olive oil, kosher salt, freshly ground black pepper, chili flakes, cheese

Taken from cooking.nytimes.com/recipes/1017003 (may not work)