Kale, Mushroom and Cranberry Tart

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

Ingredients

Crust: 

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

Filling:

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

Directions

  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.

Cranberry Sweetheart Tart

Tart Cranberry Dipping Sauce

Tart Cranberry Dipping Sauce

Tart Cranberry Dipping Sauce

Upside-Down Pear Cranberry Tart

Caramelized Onion, Mushroom and Goat Cheese Tart

Cranberry Tangerine and Candied Ginger Tart with Cardamom Crumbles