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.
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 , 10 to 12 minutes. Drain and cool slightly. Slice the cooled potatoes into 1/4 inch-thick slices. 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.
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.
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