Squash and kale tart with sesame pastry

Ingredients: 
For the pastry:
250g plain flour
50g sesame seeds
60ml olive oil
1 egg
pinch salt
For the filling:
500g kale
500g squash
1 leek
4 cloves garlic
4 eggs
200ml yoghurt
125g gruyere/emmental

Method: 

• ​Put all the pastry ingredients together in a bowl and add 60ml warm water
• Stir with a knife, and then bring the pastry together with your hand
• Roll out the dough and use it to line a 28-30 cm pie dish
• Put the pie dish into the fridge to chill for 30 minutes
• Preheat the oven to 180C
• Peel the pumpkin and cut into bite sized pieces
• Steam the pumpkin with the kale until tender
• Slice the leek and chop the garlic
• Sauté the leek and garlic in a large pan with 1tbsp of olive oil until tender
• Add the pumpkin and kale to the pan and stir around for a couple of minutes
• Whisk the eggs with the yoghurt in a large bowl and season
• Add the kale, pumpkin and leeks and mix well
• Put the mixture into the pie dish and grate the cheese over the top
• Bake for 25 minutes until golden

Original Source: 
Izzy Silvester