Preheat your oven to 375°F (190°C). Roll out your tart dough on a lightly floured surface until it's about 1/8 inch thick. Transfer it to your tart pan, gently pressing it into the corners. Chill the dough for about 15 minutes in the refrigerator.

In a large skillet over medium heat, add a drizzle of olive oil and sauté chopped butternut squash and shredded kale for roughly 10 minutes. Season with fresh herbs.

In a large mixing bowl, combine the sautéed vegetables with goat cheese and a splash of cream. Stir well until evenly distributed.

Remove the chilled dough and fill each tart shell with the creamy vegetable mixture. Smooth the tops and optionally sprinkle extra goat cheese or herbs on top.

Place the tarts in the oven and bake for 25-30 minutes or until golden brown and filling is bubbling.

Remove the tarts from the oven and let them rest for 5 minutes. Garnish with fresh herbs and serve warm.