Pulse flour, butter, and salt in a food processor. Add ice water until it forms a dough. Chill for 30 minutes, then roll out and press into a tart dish. Blind bake with pie weights at 400°F (200°C) for 15 minutes, remove weights, and bake 5-10 more minutes until golden brown.

Toss butternut squash cubes and broccoli florets in olive oil. Roast at 375°F (190°C) for 20-25 minutes until the squash has slightly charred edges.

Sauté chopped kale and minced garlic in butter until wilted. Add a splash of heavy cream and cook until thickened.

Whisk eggs, heavy cream, milk, salt, and a pinch of nutmeg until smooth. Fold in the creamed kale.

Pour the custard into the baked crust. Embed roasted squash and broccoli into the filling. Add dollops of ricotta on top. Bake at 375°F (190°C) for 35-40 minutes until perfectly set. Garnish with fresh thyme and coarse cracked black pepper.