Make Tart Dough:

1. Put butter in bowl of an electric mixer with a paddle attachment. Mix at medium speed for 1 minute
2. Add cream cheese to bowl and mix another minute
3. Slowly add in the dry ingredients and mix until dough forms
4. Place dough on a lightly floured surface and form until a disc. Wrap in plastic and place in refrigerator for 10-15 minutes
5. Place dough on a floured surface and roll out with a rolling pin, adding small amounts of flour to keep it from sticking. Place in a tart pan and press dough into the shape of the pan. Leave about an inch hanging over and cut off the rest. Fold the extra inch of dough inside the tart tin. Place in freezer for one hour
6. Preheat oven to 400 degress. Line dough with foil and add pie weights or dried beans to keep dough from puffing up. Place tart pan on tin foil lined baking sheet. Bake 15 minutes. Lift up foil and using a paper towel, press down anywhere that the dough has risen. Continue to bake until golden brown, about another 8-10 minutes. Let cool

Make Filling & Bake:

1. Preheat oven to 325 degrees
2. Toss parsnips with 2 tbsp of the olive oil and a pinch of salt and pepper
3. Place them on a sheet pan and roast until just tender, 12-15 minutes
4. Heat 2 tbsp olive oil in a large saute pan over medium-high heat. Add onion and cook until just golden brown, about 10 minutes. Add kale, salt & pepper and cook until kale is wilted, about 8-10 minutes
5. In a bowl, beat egg and buttermilk. Add onion mixture and cheese.
6. Arrange parsnip slices on bottom of a 9.5" or 10" tart pan. Add onion mixture and spread evenly
7. Place in oven and bake until filling is set and golden brown, about 25 minutes. Eat warm or at room temperature