Kale, Mushroom and Cranberry Tart

Ingredients

• 0.3 teaspoon baking soda 
• 0.3 cup butter cut into 1/2-inch pieces, at room temperature
• 8 ounces button mushrooms sliced
• 4 ounces cream cheese at room temperature
• 0.3 cup cranberries dried
• 1.8 cups flour for dusting all-purpose plus more
• 3 ounces gorgonzola crumbled
• 2 tablespoons honey 
• 8 ounce kale stemmed coarsely chopped
• 0.5 teaspoon kosher salt 
• 6 servings kosher salt and pepper freshly ground
• 1 medium leek white green rinsed halved lengthwise thinly sliced
• 1 tablespoon juice of lemon fresh
• 1 tablespoon olive oil 
• 1 tablespoon olive oil extra-virgin
• 2 small shallots thinly sliced
• 0.5 cup cup heavy whipping cream sour
• 2 tablespoons butter unsalted at room temperature
• 0.3 cup vegetable broth low-sodium

Equipment

• food processor
• bowl
• frying pan
• plastic wrap
• wooden spoon
• grill
• stand mixer
• spatula
• grill pan

Directions

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. 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.
3. 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.
4. 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.
5. Brush with olive oil. Grill for 4 minutes per side.
6. Let cool slightly.
7. For the filling: In a large skillet, heat the butter and olive oil over medium-high heat.
8. 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.
9. Add the kale and cook until wilted, about 6 minutes.
10. 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.
11. 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.
12. Using a spatula, spread the cheese layer evenly over the crust. Spoon the filling on top.
13. Cut the tart into slices and serve.