Kale and Mushroom Tart

A couple weeks ago, Giada made this Kale and Mushroom Tart and I totally drooled while watching the episode. I don’t like mushrooms but I knew they’d be easy enough to pick off, so I added this tart to our list of recipes to try.

Initially we were going to alter this recipe and use different veggies like spinach or zucchini. Maybe even some grilled chicken. But we decided to stick with Giada’s original recipe and then we’ll get creative the next time we make it. There will definitely be a next time!

When I went to the grocery store I chose a massive bag of kale because I thought it would cook down like spinach (I was wrong), plus the prewashed, precut bag won some convenience points for me. Now I’ve got  85% of the kale leftover and I’m not sure what to do with it! Kale and Mushroom Tarts for dinner every night this week? Any ideas?

On a separate, does anybody watch The Voice? I didn’t want to get hooked, but…well, I did! I’m watching it right now and I can’t concentrate on writing because my eyes are glued to the TV. #ashleydelarosa

Here's what you'll need

In the bowl of a stand mixer start your dough

Add water until dough forms

Wrap dough in plastic wrap, form into a disk and pop in the fridge for 30 mins

In the meantime chop up your veggies for the filing

In a large saute pan coated with olive oil and butter, cook the mushrooms, leeks and shallot until softened

Add the kale then the dried cranberries and broth and continue cooking

The last step is the cheese layer. In a food processor whirl together all the ingredients

Once the dough is ready, roll it out about 9 inches round

Grill for a couple minutes on each side, let cool then top with the cheese spread

Top with the cooked veggies and cut like a pizza!

Get creative with the toppings…next time we're going to try spinach and chicken 🙂