Cavolo Nero and Ricotta Tart

Name: Cavolo Nero and Ricotta Tart
Ingredients: For the crust:; 1 cup whole wheat pastry flour; 1/4 cup buckwheat flour; 1/4 cup parmesan cheese, grated; 1/2 cup unsalted butter, softened; two finger pinch of salt; For the filling; 1 bunch Cavolo nero, chopped, rinsed and dried, 8 loose cups worth; 1 cup yellow onion, peeled, small dice; 2 teaspoons fresh garlic, minced; 3 anchovy filets, minced; 1 1/4 cups whole milk ricotta; 3 large eggs; 1/2 cup parmesan cheese, grated; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1/4 cup water; kosher salt and fresh ground pepper