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Kale, Mushroom and Cranberry Tart (Giada De Laurentiis) Recipe

Kale, Mushroom and Cranberry Tart (Giada De Laurentiis) Recipe

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Kale, Mushroom and Cranberry Tart (Giada De Laurentiis)

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Ingredients:

Serving

1 3/4 cups all-purpose flour, plus more for dusting
1/2 tsp kosher salt
1/4 tsp baking soda
1/2 stick (1/4 cup) butter, cut into 1/2-inch pieces, at room temperature
1 tbsp extra-virgin olive oil
2 tbsp unsalted butter, at room temperature
1 tbsp olive oil
4 cups sliced shiitake , cremini or button mushrooms (about 8 oz)
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
1 8- oz bunch kale, stemmed and coarsely chopped
1/4 cup low-sodium chicken or vegetable broth
1/3 cup dried cranberries
2/3 cup crumbled gorgonzola (about 3 oz)
1/2 cup cream cheese (4 oz), at room temperature
1/2 cup sour cream
2 tbsp honey
1 tbsp fresh lemon juice
kosher salt and freshly ground pepper

Directions:

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.
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.
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.
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.
Using a spatula, spread the cheese layer evenly over the crust. Spoon the filling on top. Cut the tart into slices and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	884.57 Kcal (3704 kJ)
Calories from fat	508.39 Kcal
		% Daily Value*
Total Fat	56.49g	87%
Cholesterol	134.18mg	45%
Sodium	799.7mg	33%
Potassium	864.82mg	18%
Total Carbs	80.95g	27%
Sugars	21.33g	85%
Dietary Fiber	5.51g	22%
Protein	18.45g	37%
Vitamin C	75.6mg	126%
Vitamin A	1.1mg	38%
Iron	2mg	11%
Calcium	314mg	31%

Amount Per 100 g
Calories	226.96 Kcal (950 kJ)
Calories from fat	130.44 Kcal
		% Daily Value*
Total Fat	14.49g	87%
Cholesterol	34.43mg	45%
Sodium	205.19mg	33%
Potassium	221.9mg	18%
Total Carbs	20.77g	27%
Sugars	5.47g	85%
Dietary Fiber	1.41g	22%
Protein	4.73g	37%
Vitamin C	19.4mg	126%
Vitamin A	0.3mg	38%
Iron	0.5mg	11%
Calcium	80.6mg	31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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