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
Yield: serves 4-6
1¾ cups all-purpose flour, plus more for dusting
½ teaspoon salt
¼ teaspoon baking soda
½ stick butter, cut into ½-inch pieces, at room temperature
olive oil, to brush tart
1/3 cup water
2 tablespoons unsalted butter, at room temperature
1 tablespoon olive oil
4 cups sliced shiitake, cremini or button mushrooms (we used cremini)
1 medium leek, white and pale green parts only, halved lengthwise, rinsed and thinly sliced
1 shallot, thinly sliced
salt and pepper, to taste
1 8-ounce bunch kale, stemmed and coarsely chopped
¼ cup low-sodium chicken or vegetable broth
1/3 cup dried cranberries
2/3 – 3/4 cup crumbled gorgonzola
½ cup cream cheese, at room temperature
½ cup sour cream
2 tablespoons honey
juice of 1 lemon
salt and pepper, to taste
For the crust: In the bowl of a stand mixer fitted with the paddle attachment, combine flour, salt and baking soda. Add the butter and mix on low speed until incorporated, about 2 minutes. With the mixer on, slowly add 1/3 cup water and mix until a dough forms, adding more water if needed, 1 tablespoon at a time. Transfer to a lightly floured work surface and knead until smooth. Form into a disc and wrap in plastic wrap. Refrigerate for about 30 minutes.
For the filling: While the dough sits in the fridge, start your veggies. In a large skillet, heat butter and olive oil over medium-high heat. Add the mushrooms, leeks, shallot, salt pepper. Cook, stirring frequently, until the vegetables are soft, about 8 minutes. Add the kale next and cook until wilted, about 6 minutes. Add the broth and cranberries last. Bring to a boil and scrape up the bits from the bottom of the pan with a wooden spoon. Season with salt and pepper. Set aside.
For the cheese layer: In a food processor, combine the gorgonzola, cream cheese, sour cream, honey, lemon juice, ¼ teaspoon salt and 1/8 teaspoon pepper. Blend until smooth then taste again for salt and pepper. Set aside.
Heat a grill pan over medium-high heat. On a lightly floured work surface, roll out the dough to ¼-inch thick, about 9-inches round. Brush lightly with olive oil. Grill for 4 minutes per side. Let cool slightly.
Using a spatula, spread the cheese layer evenly over the crust. Spoon the filling on top. Cut the tart into slices and serve.
Source: adapted from Giada De Laurentiis