Kale, Mushroom And Cranberry Tart
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
56
Spice
52
Sweetness
52
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tsp
Kosher Salt1 tsp
Baking Soda1 tbsp
Extra-Virgin Olive Oil1 tbsp
Olive Oil1 cup
Chicken (low-sodium)1 cup
Dried Cranberry1 cup
Sour Cream2 tbsps
Honey1 tbsp
Lemon Juice (fresh)Directions:
1
Form the dough into a disc and wrap in plastic wrap
2
Refrigerate for 30 minutes
3
For the crust: Combine the flour, salt and baking soda in the bowl of a stand mixer fitted with the paddle attachment
4
Add the butter and mix on low speed until incorporated, about 2 minutes
5
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
6
Transfer the dough to a lightly floured work surface and knead until smooth, about 5 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
12
For the filling: 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
19
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
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