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1
For the crust: Combine the flour, salt and baking soda in the bowl of a stand mixer fitted with the paddle attachment.
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2
Add the butter and mix on low speed until incorporated, about 2 minutes.
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3
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.
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4
Transfer the dough to a lightly floured work surface and knead until smooth, about 5 minutes.
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5
Form the dough into a disc and wrap in plastic wrap.
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6
Refrigerate for 30 minutes.
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7
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
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8
On a lightly floured work surface, roll out the dough into a 1/4-inch-thick circle, about 9-inches in diameter.
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9
Brush with olive oil.
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10
Grill for 4 minutes per side.
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11
Let cool slightly.
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12
For the filling: In a large skillet, heat the butter and olive oil over medium-high heat.
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13
Add the mushrooms, leeks, shallot, 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
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14
Cook, stirring frequently, until the vegetables are soft, about 8 minutes.
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15
Add the kale and cook until wilted, about 6 minutes.
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16
Add the broth and cranberries.
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17
Bring to a boil and scrape up the browned bits from the bottom of the pan with a wooden spoon.
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18
Season with salt and pepper.
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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.
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20
Blend until smooth.
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21
Using a spatula, spread the cheese layer evenly over the crust.
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22
Spoon the filling on top.
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23
Cut the tart into slices and serve.
