Kale, Mushroom and Cranberry Tart

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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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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

Cheese Layer:

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


  1. For the crust: Combine the flour, salt and baking soda in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. 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. Transfer the dough to a lightly floured work surface and knead until smooth, about 5 minutes. Form the dough into a disc and wrap in plastic wrap. Refrigerate for 30 minutes. 
  2. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out the dough into a 1/4-inch-thick circle, about 9-inches in diameter. Brush with olive oil. Grill for 4 minutes per side. Let cool slightly.
  3. For the filling: In a large skillet, heat the butter and olive oil over medium-high heat. Add the mushrooms, leeks, shallot, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook, stirring frequently, until the vegetables are soft, about 8 minutes. Add the kale and cook until wilted, about 6 minutes. Add the broth and cranberries. Bring to a boil and scrape up the browned bits from the bottom of the pan with a wooden spoon. Season with salt and pepper. 
  4. For the cheese layer: In a food processor, combine the gorgonzola, cream cheese, sour cream, honey, lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Blend until smooth. 
  5. Using a spatula, spread the cheese layer evenly over the crust. Spoon the filling on top. Cut the tart into slices and serve.
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