Kale Mushroom and Cranberry Tart

Ingredients

• 1 3/4 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 1/2 stick (1/4 cup) butter, cut into 1/2-inch pieces, at room temperature
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons unsalted butter, at room temperature
• 1 tablespoon olive oil
• 4 cups sliced shiitake, cremini or button mushrooms (about 8 ounces)
• 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
• One 8-ounce 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 ounces)
• 1/2 cup cream cheese (4 ounces), at room temperature
• 1/2 cup sour cream
• 2 tablespoons honey
• 1 tablespoon fresh lemon juice
• Kosher salt and freshly ground pepper

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