Individual Kale, Cabbage And Guinness Tarts

• FOR THE CRUST:
• 1-3/4 cup All-purpose Flour
• 1/2 teaspoons Kosher Salt
• 1/4 teaspoons Baking Soda
• 1/2 sticks Unsalted Butter, Room Temperature
• 1/3 cups Water
• Olive Oil, For Brushing On The Crusts
• FOR THE FILLING:
• 2 Tablespoons Unsalted Butter
• 1 Tablespoon Olive Oli
• 4 cups Sliced Shiitake Mushrooms
• 1 whole Leek, Cut In Half Lengthwise, Rinsed, And Sliced
• 1 whole Shallot, Thinly Sliced
• 1 cup Purple Cabbage, Shredded
• Kosher Salt
• Freshly Ground Pepper
• 8 ounces, weight Kale, Stemmed And Coarsely Chopped
• 1/4 cups Guinness Beer
• FOR THE CHEESE LAYER:
• 2/3 cups Gorgonzola, Crumbled
• 1/2 cups Cream Cheese, At Room Temperature
• 1/2 cups Sour Cream
• 2 Tablespoons Honey
• 1 Tablespoon Fresh Lemon Juice
• 1/4 teaspoons Kosher Salt
• 1/8 teaspoons Freshly Ground Pepper

1. For the crust:
2. 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.
3. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Take dough and cut it into quarters. On a lightly floured work surface, roll out a quarter of the dough into a 1/4-inch-thick circle. Brush with olive oil. Grill for 4 minutes per side. Let cool slightly. Repeat with remaining quarters.
4. For the filling:
5. In a large skillet, heat the butter and olive oil over medium-high heat. Add the mushrooms, leeks, shallot, cabbage, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook, stirring frequently, until the vegetables are soft, about 10 minutes. Add the kale and cook until wilted, about 6 minutes. Add Guinness. 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. Remove from heat.
6. For the cheese layer:
7. 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.
8. Using a spatula, spread the cheese layer evenly over each individual crust. Spoon the filling on top and serve with a BIG glass of Guinness.
9. (Adapted from Giada De Laurentiis)

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Taken from tastykitchen.com/recipes/breads/individual-kale-cabbage-and-guinness-tarts/ (may not work)