- 4
- 20 mins
- 70 mins
Ingredients
- 1-3/4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 stick (1/4 cup) butter, cut into 1/2-inch pieces, at room temperature
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter, at room temperature
- 1 tablespoon olive oil
- 4 cups sliced shiitake, cremini or button mushrooms (about 8 ounces)
- 1 medium leek, white and pale green parts only, halved lengthwise, rinsed and thinly sliced
- 1 large or 2 small shallots, thinly sliced
- Kosher salt and freshly ground pepper
- One 8-ounce bunch kale, stemmed and coarsely chopped
- 1/4 cup low-sodium chicken or vegetable broth
- 1/3 cup dried cranberries
- 2/3 cup crumbled gorgonzola (about 3 ounces)
- 1/2 cup cream cheese (4 ounces), at room temperature
- 1/2 cup sour cream
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- Kosher salt and freshly ground pepper
Preparation
Step 1
For the crust:
1. Combine the flour, salt and baking soda in the bowl of a stand mixer fitted with the paddle attachment.
2. Add the butter and mix on low speed until incorporated, about 2 minutes.
3. With the machine running, slowly add 1/3 cup water and mix until a dough forms, adding more water if needed, 1 tablespoon at a time.
4. Transfer the dough to a lightly floured work surface and knead until smooth, about 5 minutes.
5. Form the dough into a disc and wrap in plastic wrap.
6. Refrigerate for 30 minutes.
7. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
8. On a lightly floured work surface, roll out the dough into a 1/4-inch-thick circle, about 9-inches in diameter.
9. Brush with olive oil.
10. Grill for 4 minutes per side.
11. Let cool slightly.
For the filling:
12. In a large skillet, heat the butter and olive oil over medium-high heat.
13. Add the mushrooms, leeks, shallot, 1-1/2 teaspoons salt and 1/2 teaspoon pepper.
14. Cook, stirring frequently, until the vegetables are soft, about 8 minutes.
15. Add the kale and cook until wilted, about 6 minutes.
16. Add the broth and cranberries.
17. Bring to a boil and scrape up the browned bits from the bottom of the pan with a wooden spoon.
18. Season with salt and pepper.
For the cheese layer:
19. In a food processor, combine the gorgonzola, cream cheese, sour cream, honey, lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper.
20. Blend until smooth.
21. Using a spatula, spread the cheese layer evenly over the crust.
22. Spoon the filling on top.
23. Cut the tart into slices and serve.