The Whole Living team is extremely excited to announce the launch of "G-Free Friday," a weekly feature on the blog where we will post a new gluten-free recipe, gluten-free product reviews, and more! Kicking off the first week we have the lovely and talented Shauna and Daniel Ahern from the blog "Gluten-Free Girl and the Chef." They'll be contributing the first week of each month. This recipe is from the bloggers' new cookbook, Gluten-Free Girl and the Chef (Wiley). Enjoy!
(image: Lara Ferroni)
We all know that Valentine’s Day is around the weekend’s corner. Some of you might be frantically searching for someone to perform a singing telegram or the florist shop with the biggest bouquet of roses for that special someone.
Forget all that. You know what really helps to connect you with someone? Make a meal. And if the one you love has to live gluten-free? Make this gluten-free potato-mushroom tart. A homemade meal, made safely, with the rich tastes of mushrooms and potatoes, shallots, and Parmesan will remind your loved one that you truly care about his or her well-being.
Enjoy.
UPDATE 2/17: An earlier version of this recipe contained two errors that have been fixed. The Whole Living team regrets the errors and appreciates your feedback on all of the recipes we post on our blog. Please know that your comments are always heard and taken into consideration.
UPDATE: 2/18: We appreciate your comments and thoughts about this recipe and your satisfaction (or dissatisfaction) with the quality of our content. But we do not condone nor do we encourage personal attacks on our contributors or on fellow commenters. At Whole Living and Martha Stewart Omnimedia, we pride ourselves on fostering a supportive, inspiring, and caring community of readers and members, and many of the comments here undermine this compassionate environment. We look forward to welcoming new bloggers into this community --- and the new audiences that these bloggers bring with them. While we certainly encourage discussion and open dialogue, we ask you to please keep it civil, or we may prevent it from being displayed. Thank you for understanding.
Gluten-Free Potato-Mushroom Tart
Feeds 8 to 10
We’ve specified portobello mushrooms for this recipe, only because we know that folks outside of the Pacific Northwest don’t have the easy access to wild mushrooms that we do. Feel free to substitute any mushroom that's in season. Try shiitake or cremini or black trumpet mushrooms, if you can find them.
Mushroom tarts are standard in classical French cuisine. But we love mushrooms and potatoes together. They both have such earthiness.
3 to 4 large portobello mushrooms
4 Tbsp extra-virgin olive oil
Kosher salt and cracked black pepper
2 cups heavy cream
10 cloves garlic, peeled, 6 of them smashed and 4 thinly sliced
2 tsp finely chopped fresh rosemary and thyme combined, stems set aside
1 bay leaf
Small pinch freshly grated nutmeg
3 large eggs
2 cups thickly sliced button mushrooms
3 shallots, peeled and thinly sliced
1/2 white part of 1 leek, thinly sliced
1 Tart Shell, blind-baked, in a tart shell pan (see recipe below)
3 medium russet potatoes, peeled and grated, squeezed to remove excess water
¼ cup freshly grated Parmesan cheese
Preparing the portobellos. Preheat the oven to 450. Stem the portobellos and remove the gills. Toss with 2 Tbsp of the oil and some salt and pepper. Place on a baking sheet and bake the mushrooms until they are sizzling and beginning to wilt, 5 to 6 minutes.
Heating the cream. Combine the cream, the smashed garlic cloves, 1/2 tsp each salt and pepper, the stems of the rosemary and thyme, the bay leaf, and the nutmeg in a large saucepan over medium heat and cook, stirring, until the cream boils. Remove the pan from heat and allow the cream to steep, 2 to 3 minutes.
Tempering the eggs. In a bowl, whisk the eggs together. Pour 1/2 cup of the cream mixture into the eggs, whisking continuously. When themixture is fully combined, slowly pour the remaining cream mixture into the eggs, whisking continuously. Pour the custard through a strainer and set it aside.
Sautéeing the mushrooms. Set a large sauté pan over high heat and add the remaining 2 Tbsp oil. Toss in the button mushrooms. Cook, stirring occasionally, until they have a good brown color, about 5 minutes. Add the shallots, leek, and sliced garlic and cook, stirring, until everything is softened and translucent, about 5 minutes. Toss in the chopped rosemary and thyme and cook until they release their fragrance, about 2 minutes. Stir everything up. Season with salt and pepper. Set aside to allow the mushrooms to cool.
Combining everything together. Combine the mushroom mixture and the custard. Toss in the potatoes and Parmesan and mix to combine. Season with salt and pepper.
Baking the tart. Pour the mushroom and custard mixture into the prebaked tart shell (recipe follows). Carefully arrange the portobellos in a circle in the middle of the tart shell. Bake until the center of the tart is set, 35 to 40 minutes. Poke the custard in the center of the tart with a sharp knife, through the portabellas; the knife should come out clean. You should be able to jiggle the pan and not see any movement, and the tart should be tanned, but not entirely browned.
Cooling the tart. Take the tart out of the oven and let it cool in the pan on a wire rack until it has reached room temperature, about 1 hour. Remove the outer ring from the tart shell pan before serving. Sprinkle with salt.
Variations: You could use any fresh mushrooms you want here, but dried mushrooms will probably be a disappointment. You could try a Gruyère cheese instead of the Parmesan, and Manchego or Pecorino would be great, too.
Suggestions: You could make this as an appetizer. Or serve it with a nice little salad for a summer lunch, with a little balsamic vinaigrette or reduction sauce.
Gluten-Free Tart Shell
1/2 cup sorghum flour
1/2 cup tapioca flour
1/2 cup potato starch
1/2 cup sweet rice flour
1/4 tsp salt
8 Tbsp (1 stick) frozen butter
1 large egg
1/4 cup ice-cold water
Butter for greasing pan
Combining the flours for the tart shell. Sift the sorghum flour, tapioca flour, potato starch, and sweet rice flour into a large bowl. Stir in the salt. Sift into another bowl.
Grating the butter. Grate the frozen butter directly into the dry ingredients. The butter will fall into the flours in soft swirls and start to soften as soon as you stir. (This works well with traditional tart doughs, too.) Work with your hands to mix everything, until the dough feels like cornmeal or large pieces of sand.
Finishing the dough. In a small bowl, whisk the egg and water together with a fork. Make a well in the center of the flours. Stir in the liquid, working from the inside out. Feel the dough for soft suppleness, instead of stiffness or sogginess. Feel free to use your hands at the end.
Chilling the dough. Refrigerate for at least 1 hour, or overnight if possible.
Preparing to bake the tart shell. Preheat the oven to 375 F. Butter and flour an 11-inch tart shell. (Use leftover potato starch.) Pull the dough from the refrigerator and let it come to room temperature, about 1 hour.
Rolling out the dough. Roll out the dough between 2 pieces of parchment paper, to the approximate shape of the tart pan. (This saves you flouring the countertop, and thus adding more flour to the dough.) If the dough breaks apart a bit, do not worry—there’s no danger of the crust becoming tough by overworking it, which could happen in a gluten dough. Press the dough into the pie pan and repair it that way.
Freezing the tart shell. Place the tart shell in the freezer until the crust is frozen, about 1 hour.
Blind baking the tart shell. Butter a piece of aluminum foil approximately the size of the pie crust. Place it butter-side down, onto the tart crust and fit it snugly against the sides. Bake, checking once to press down any puffed-up portions with a spoon, until the shell has a good color, about 15 minutes. The tart should feel flaky, rather than sticky.
From: Geanna | 2/11/11 at 6:12 pm
This looks soo tasty! And surprisingly easy. I can't wait to try it.
From: Tweets that mention G-Free Friday: Delish Potato-Mushroom Tart from “Gluten-Free Girl and the Chef” - Whole Living Daily : Whole Living -- Topsy.com | 2/11/11 at 6:38 pm
[...] This post was mentioned on Twitter by Shauna James Ahern , Tara Swiger, Alisa Bowman, Peggy Angarano, scarlet and others. scarlet said: RT @glutenfreegirl: Danny and I are honored to be kicking off @MarthaStewart's @WholeLiving gluten-free Fridays! http://bit.ly/ik6Rqq [...]
From: Sarah P | 2/11/11 at 6:49 pm
Super yummy!
From: Katie | 2/11/11 at 7:13 pm
This looks wonderful! But I don't see potatoes in the ingredients list....?
From: Kaye | 2/11/11 at 7:29 pm
Yes---potatoes? It's in the title but not in the recipe.
From: Kaye | 2/11/11 at 7:30 pm
Oops, sorry, I guess it was fixed.
From: Pat | 2/12/11 at 2:57 am
This looks fantastic. Interesting combination of flours for the crust. Can't wait to try it!
From: Arabella | 2/12/11 at 10:23 pm
I was so excited to try this, but sadly it was just *meh*- there is something especially lacking about the tart shell (a real frustration after using all those flours).
Also, I omitted the cinnamon listed in the directions because it's not on the ingredients list and I figured it was a mistake. First the potato mixup and then this- the authors should have make sure it was accurate, but barring that, did ANYONE bother to proofread this recipe before it was tossed up here? What a disappointment of a start to the newcolumn.
Point being: for true food-lovers, there are myriad better options out there.
From: Karl | 2/13/11 at 10:23 am
This looks delectable. Just one question, the crust recipe says to add sugar and cinnamon but it neither are listed in the ingredients. Were they left off the list or was this originally a dessert shell and the author forgot to modify it for a savory tart? It's confusing. Cinnamon and sugar seem odd in a mushroom tart so I'm guessing it's an error in that direction, but I'd like to be sure before plunging in. Thanks.
From: Karl | 2/13/11 at 6:20 pm
Looking forward to a response here. While I'm at it, what are the white sprinkles on the tart in the photo? Is that rock salt? I didn't see anything in the recipe about adding it. Is it necessary for flavoring and if so could I just use regular salt? Thanks.
From: Marisol | 2/13/11 at 8:29 pm
Tried this recipe without using the sugar and cinnamon but it was a lot of effort for a really blah result. The tart was gluey and not at all appealing. I've heard that the author has admitted in her blog that many of her older recipes don't work. Add this one to the list. Blah. Luckily, there are many other truly talented GF cooks out there. Will not try any of this author's recipes ever again.
From: Mary Mc.G | 2/14/11 at 1:20 pm
Before I try this, I want to get the mise and the instructions cleared up! Instead of continually sticking my hands in a hot oven to press down the dough with a spoon while it is blind-baking (which seems a bit silly and like a good way to get burned) could we just prick holes in the dough like you do with regular tart crust? Also, why is the instruction for grating the frozen butter saying that it will melt into the flours? Am I missing something about heating the flours?
From: Karl | 2/16/11 at 1:12 am
Is anyone going to come back and address the inconsistency issues with this recipe?
From: Lindsay Funston | 2/16/11 at 10:26 am
Hi all,
I'm an editor here at whole living and want to apologize for the mistakes in this recipe! The sugar and cinnamon was from a sweet version of this tart and should not be added; they have been removed from the recipe. The recipe's author, Shauna, will be addressing the other questions later this afternoon.
Sorry again for the inconvenience.
From: Gluten Free Georgia | 2/17/11 at 1:03 am
I consider being asked to post a recipe on your site to be making the "majors." Each recipe should be carefully vetted by the submitter, but if not, and we all make mistakes, why was this POSTED with such sloppy mistakes?
As a beginning cook, I am baffled by the directions in the first place, never mind the errors.
And where are the corrections?
There are millions of talented gluten free cooks and easy-to-follow recipes out there. I'm off to find them.
From: Candace | 2/17/11 at 10:48 am
Still no corrections? I sincerely hope Whole Living will reconsider its relationship with Shauna Ahern. I'd love to see a different gluten-free blogger get a chance to write here; perhaps that blogger will take the responsibility a bit more seriously.
From: GF Renee | 2/17/11 at 1:18 pm
Why doesn't the author use pie weights? I suppose that folks inside of the Pacific Northwest don’t have the easy access to pie weights that we do.
From: Elizabeth B | 2/17/11 at 1:44 pm
After struggling with cooking gluten-free since my husband was diagnosed with celiac 6 months ago, I'm really discouraged to find such a sloppily written recipe on your site. It's difficult enough to try to bake gluten-free without having to second-guess a recipe, especially one written by a team that appear to market themselves as experts in the subject.
I find the errors and the lack of follow-up by the author to be a real turn-off. I was looking forward to this column because I often use the weekends to experiment with more adventurous gluten-free cooking. I regretfully won't be reading it in the future.
From: LC | 2/17/11 at 2:24 pm
I not very thrilled with this recipe. The photo doesn't look appetizing, there are several errors (that the author doesn't seem to be addressing herself), and the recipe is not structured in a logical fashion. Why wouldn't you get the shell blind baking first, so it can be cooking while you are preparing the filling? I'm surprised that the Martha Stewart brand would endorse something so poorly written.
From: shauna | 2/17/11 at 4:03 pm
Hey folks!
Sorry about the small errors that slipped into the recipe here. I was up late that night with a sick toddler and my eyes weren't as clear as I wanted them to be. The potatoes were left out by mistake because I accidentally deleted them in the document! And the cinnamon and sugar were left over from a sweet version of the tart.
I'm sorry to hear that a couple of you did not enjoy the recipe. Hundreds of people have told us they did enjoy it. But no recipe can please everyone.
Some of these comments are more personal attacks than questions about the recipe. I'm not sure why people are so upset.
As for blind-baking the tart shell, the technique of putting down the aluminum foil and patting down any places that puff up is a technique I learned from Dorie Greenspan. You are welcome to use any technique that makes more sense to you.
From: Lisa | 2/17/11 at 4:18 pm
I've made this tart, using the recipe from Shauna's cookbook. The directions are easy to follow and the tart was delicious! I would definitely make it again!
From: Anita Hallewas | 2/17/11 at 4:20 pm
I made this recipe for some vegetarian guests a couple of months ago and they LOVED it. I am gluten-free and it is nice to be able to cook gluten-free meals for others who are not that actually taste good. Thanks Shauna!
From: Erin | 2/17/11 at 4:23 pm
I haven't tried this recipe yet, but it looks delicious! Thanks so much for doing g-free friday, whole living, it makes me so happy!
And for all you gf people who aren't thrilled with the blogger or the recipe, you should give her another chance. the recipes are pretty easily modified, and even though they look complicated, they tend to be pretty easy to follow. it's nice to have a positive face out there celebrating celiacs and gluten free lifestyles.
From: Theresa | 2/17/11 at 4:24 pm
And now the author is going around begging others to come post positive comments on this post. Tacky.
From: Kirsty | 2/17/11 at 4:24 pm
These comments are hurtful and ridiculous. One knows they have a problem when they just flip out like that over a recipe!!
From: Lisa | 2/17/11 at 4:26 pm
I'd also like to mention I've been recently diagnosed with Celiac Disease. Shauna, the author of this recipe, her books and her blog, have changed my life. I am no longer daunted by living the rest of my life gluten free. I have found a new love of food and most importantly I feel great!
From: Janet | 2/17/11 at 4:27 pm
Looks wonderful Shauna-I can't wait to try it! Thanks Whole Living for offering G-Free Friday !
From: dulce | 2/17/11 at 4:27 pm
this is great - but what I am baffled by is all the hate - towards shauna - towards the NW in general - and her home island - and the fact seemingly that she is happy. There was a mistake - I am sure both the author and the magazine feel badly enough about it. Have you never made mistakes? have anonymous people who never have to look you in the face publicly beat you up about it. have a little grace people and pray that others have for you more care than you have expressed here today. you should be ashamed of yourselves!
From: Jessica | 2/17/11 at 4:28 pm
Wow, some people get pretty amped up over a recipe...sounds like they have too much time on their hands. And personally attacking the author? Geez, get a grip. I think the recipe looks great. Shauna, you haven't failed me yet!
From: Sarah | 2/17/11 at 4:32 pm
Lyndsay, I think that you handled the criticism above really well. You don't deserve angry words or insults. You are a kind person who loves life and food and sharing healthy recipes. Thanks so much for the energy you invest in creating new lovely things to eat!!
From: Playin_d_fiddle | 2/17/11 at 4:35 pm
Since I know I've *never* made a single typographical error, nor have I created a recipe that someone else didn't like, I'm shocked and appalled that... oh, wait, totally not true
. But sarcasm aside, the point here is that everyone makes mistakes and everyone's tastes are different, so can we talk about the food and not the person? If this is what comments are going to be like in this new column I will be sorely disappointed.
I plan to make this some day soon when I'm feeling especially ambitious (with plenty of wine on hand) and, though I have a feeling my first attempt won't be a booming success, I will improve the second time around and feed the masses (read: gluten-eating bf). I'm definitely grateful for the hard work put into figuring out this GF recipe for me and others! Thanks Shauna!
From: Suzanne | 2/17/11 at 4:35 pm
Although I have not tried this particular recipe yet, I wanted to say how as a Celiac's sufferer, I've really been able to ENJOY food thanks to Shauna's GFG blog!!
Although a couple of errors slipped into this recipe on a late night, I can assure you the care Shauna puts into each recipe is genuine. Now that this recipe has been corrected I'll be giving it a try soon!
From: Stephanie | 2/17/11 at 4:36 pm
Wow, I just tried this recipe with the changes and it was wonderful. I have been gluten-free for a year, and it has been tough. I have eight roomates that are constantly making interesting meals that I can't have. Finally I have something to share with them.
As to the comments: I have enjoyed the book "Gluten Free Girl". The recipes in it are fantastic. I found that I am the one who makes the error more often then the book. Shauna has fantastic recipes that have gotten me through more meals then I can count.
As for whole living: Thanks for having gf recipes for people like me. I couldn't cook before I was diagnosed, and now with the help of many failures I am a decent cook.
From: Rachel | 2/17/11 at 4:37 pm
I'm frankly shocked at the rudeness of some of the commenters here. Particularly this:
'Amie'
"and...crickets, of course. Shauna will either never answer or give a huffy retort that we non-Islanders just are not "Yes" enough to understand her dancing in the kitchen recipes."
Is there a particular reason you feel the need to be personally insulting to someone you (presumably) have never met? Or to anyone, for that matter? What an unhappy time you must have to spend it being mean to others.
From: kim baines | 2/17/11 at 4:38 pm
Hey, Shauna is a coeliac and a blogger but she is also human - for goodness sake - give her a break and lighten up. If some of you make the decision to not try any of Shauna's other GF recipes, that's up to you - it's your loss. She made a mistake, she didn't break the law!
From: Andrea Dickinson | 2/17/11 at 4:39 pm
Personal attacks over a recipe? Wow, get a grip people. Shauna is in my opinion the smartest gluten-free cook out there. By following her methods and logic, I have become really competent at making gluten-free food taste good. Her recipes are well tested, and by reading her blog you will come to understand what needs to be done to cook well, gluten free.
Sincerely,
Andrea Dickinson
From: melanie | 2/17/11 at 4:41 pm
yeez! can't anyone think for themselves anymore? a few mistakes and the world may come to an end for some folks. I do not at all appreciate the cracks about the Pacific NW which is where I live - sit down and take a few breaths people...
From: Lisa Marie | 2/17/11 at 4:42 pm
Thanks for this great looking recipe - and the corrections.
And for the people who are getting snarkly - wow! Relax a little - it's only FOOD, and renewable and constant. Some of those remarks sound more personal than useful.
I saw the inconsistencies, and figured they had just slipped thru, which happens in pretty much every cookbook I've ever read. (Don't you automatically adjust and flex in your everyday?) Sure, there are editors, but they are PEOPLE. With feelings. Can we remember to "Do unto others...", even when cooking, r responding to recipes, please.
And I thought it was an interesting crust tactic - I used a long-handled wooden spoon, and it worked well for me. Looking forward to dinner.
From: julie | 2/17/11 at 4:42 pm
Delish!!! I love this recipe
Thanks for posting!
From: Mary Mc.G | 2/17/11 at 4:47 pm
Oh dear. Now I am a little scared to try it because of all these nice comments from Ms. Ahearn's friends (love my grandkids for teaching me about Facebook, the things you can learn there, LOL!). I am hoping for comments and suggestions from people who tried the recipe as it is written here (altho' in my 67 years I have learned that it's good to have friends who defend you when you ask!).
You don't need to heat the flours, right?
From: melanie | 2/17/11 at 4:49 pm
oh, and by the way, this blog is not the 'majors', not where gluten-free isconcerned. Shauna is the majors.
From: liz | 2/17/11 at 4:50 pm
Made this tart and have to say it was worth the time in the kitchen. Thanks for a great gluten free recipe
From: cindylou | 2/17/11 at 4:57 pm
I can never remember if it's spelled portobello or portabello, either!
I don't understand why the butter will melt, though, I thought you should try to keep the butter cool?
From: Cindy | 2/17/11 at 5:09 pm
Constructive criticism can help us all, but not when it becomes a snap judgment or personal attack. It's easy to write mean comments anonymously. It's the darker side of the Internet. That being said, we are NOT a gluten-free household but I have followed Shauna's blog for many years, purchased both of her books, and have always enjoyed every recipe! She loves what she does, and it shows.
From: karla diaz | 2/17/11 at 5:10 pm
Please keep the GF recipes coming!
From: Gluten Free Georgia | 2/17/11 at 5:12 pm
Look. I never heard of this blogger. I have no idea who she is. I come to MSL to get awesome, delicious, and CORRECT recipes by the best in the business. This wasn't correct. It was sloppy as heck, and the rock salt still hasn't been explained.
Using a sick child? Oh please. I don't even want to hear it. No more than you want to hear about my problems, I imagine. I JUST WANT A RECIPE!!!
I don't care about cooking wars. I don't plan to watch Julie & Julia, or whatever that silly movie is. I have enough drama in real life.
I JUST WANTED AN EASY, DELICIOUS, RECIPE!!!
From: Jan | 2/17/11 at 5:20 pm
Good Grief, this is ridiculous. I too have made amny mistakes in cooking & have made some not so wonderful recipes. There's no need to attack the author. I am a follower on FB & who cares whether she posted something there or not. Go make something that you like from someone else & gloat about it elsewhere. Give her a break, she's human. She set out to make a tart, not find a cure for the common cold or worse. Give it a rest.
From: Jan | 2/17/11 at 5:21 pm
I've made mistakes in spelling too!
From: Jennifer The Healthier You | 2/17/11 at 5:35 pm
I have known about Shauna for a number of years, I live in the Northwest, I have been Celiac 13 years and have to say it is wonderful that she has come out with so many exotic recipes instead of the bland way we started out eating. Thank you for all of your time and effort in the kitchen testing, love the combinations in this recipe. Sounds like this Martha site may be a little too snobbish for you, but keep up the good work
From: Kate | 2/17/11 at 5:57 pm
I am utterly DISGUSTED that not only was a recipe with multiple glaring errors published here in the first place but that the author then had the audacity to use her FaceBook account to whip her sycophants into action to come and post glowing things about her here in her defense.
I have small children too and they are no excuse for me failing to perform at my job and this recipe isn't even an original that was written for MS so I'm sure that the author could have found the 10mins to proofread it before publishing had she been so inclined.
I can only hope this site looks very carefully at what this author submits before they publish it, should they decide for some reason to continue to associate themselves with her.
From: Erin | 2/17/11 at 5:57 pm
Candace,
People make mistakes. Not everyone is perfect. Shauna is a wonderful blogger, and I absolutely love her book and her recipes. As a college student living gluten free, I find it hard to find recipes that I can actually cook and enjoy. She has helped inspire me to get in the kitchen and start making delicious gluten free meals. No one cares if you're going to stop following her blog, or if you're a perfectionist..... We still love Shauna, her recipes, and her enthusiasm...
Thank you Shauna for your wonderful GF recipes!
From: Rachel | 2/17/11 at 6:02 pm
@Gluten Free Georgia:
"Using a sick child? Oh please. I don't even want to hear it. No more than you want to hear about my problems, I imagine. I JUST WANT A RECIPE!!!"
Actually I think you are mistaken. Most people in the online/blogging communities do usually get involved in or are compassionate to the everyday lives of the people they interact with regularly. And I would submit that you got a recipe. Looks like it was posted up without careful proofreading or editing, which is a little disappointing, but certainly the author apologized and fixed the mistake and the correct recipe is there. Is it therefore really necessary to post shouty comments with too many exclamation points in? I'm sure you don't like to be shouted at or rude, personal comments made about you, so why do the same to someone else? You only bring that meanness into your own life.
From: Mary | 2/17/11 at 6:08 pm
Making my shopping list- is there a difference between portabella and portobello mushrooms?
From: Gluten free canteen | 2/17/11 at 6:12 pm
To GF Georgia: this would be a tough recipe for a beginning cook. Tarts take a little bit of experience working with dough, GF or regular. Actually when I was learning to cook I found MS recipes in general a little frustrating. There are plenty of cooking and baking 101 blogs out there and some great books too, including some GF.
Some of the best of the best, like Julia Child or Dorie Greenspan have had errors in recipes in print. That's what editors are for. Even popular blogs like smitten kitchen or Pioneer Women make errors and people commenting point them out and it gets fixed and everyone is cool.
For Mary: re: the flour and butter. For pie and tart shell baking you want the butter/ shortening really cold, ice cold. Some even chill the flour. Grating is one method that incorporates it into the mixture quickly. Whether using a pastry blender or food processor you want the flour/ butter mix worked as quickly as possible to the coarse stage before adding liquid. You only add (cold) liquid until it forms a ball and then freeze it.
Baking w/ buttered foil is a fast method to keep it from puffing while blind baking. Weights work but I love the foil method and I have no trouble pressing it down with a spoon but I usually pop it out of the oven to do that.
From: Mary Mc.G | 2/17/11 at 6:22 pm
Glutenfree canteen, thanks for taking the time to answer the questions here!
I've made regular crusts (I am learning to GF bake for a grandchild) with everything ice-cold in the past, and that's why I was confused about the "melting" directive- I thought maybe gluten-free baking was really different! I will stick with the new pie weights I bought, too. It is good to know that I can do this the usual way.
But, it will be awhile before I try recipes by this author, because I have enough drama in my life already!
From: Mary | 2/17/11 at 6:24 pm
GF canteen, I am sure you don't mean to say editors are for inserting errors in to print. Aren't they for helping keep errors OUT of print?
Of course recipe writers and editors are imperfect and occasionally an error slips in. Omitting potatoes from a potato tart, including sugar and cinnamon in a savory tart dough, using portobello and portabella interchangeably, stating that grated cold butter will "melt" instantly into flour, and mangling Dorie Greenspan's blind baking method such that the reader is led to believe they should be constantly poking the tart with a spoon- well, that's both a sloppily written recipe and sloppy editing.
From: Kristen Brileya | 2/17/11 at 6:34 pm
Can't wait to try this one Shauna! Love, love, love your cookbook and blog and will try anything you suggest as delicious. Don't let the negativity get to you, just think of it as more press for the book, which EVERYONE should buy!
From: Amy | 2/17/11 at 6:47 pm
As someone who has tried hundreds of GF recipes from authors who are just "unknown bloggers" (without so much as a fancy template), Food Network stars and many inbetween, I can say that I've seen some ghastly errors in publications with well-paid editors and professionalism in the simplest of free cyber-offerings. I have also found delicious recipes and duds which I considered "A waste of expensive flour" from all camps mentioned. Crikey people, it's not like you paid for this recipe. C-H-I-L-L!!!!
From: Sarah | 2/17/11 at 6:52 pm
Yes, it is unacceptable to publish something without editing it and making sure that it is 100%. If mistakes are made, please no excuses, just own up.
Now in saying that, I am sure that Shauna feels dreadful. Not only has her reputation been put in question with the mistakes, but people are being downright mean. I am SURE that she never intended to make those mistakes and who does when mistakes are made?
This is ONE recipe, People! This is many people's first introduction to Shauna and her GF cooking....I AM SURE that she never intended to do this on purpose. I would suggest for those of you who have tried this and it failed and this is the first time you have encountered Shauna, GO TO HER WEBSITE and try something else. She opened up the world of GF cooking for me with her fearless trials and errors. Some will like her recipes and some will only like a few, and some not at all....but please, keep nastiness out of this. I am sure that Shauna does not mind good critique....but the pettiness is just not nice.
From: Liz McFadyen | 2/17/11 at 6:54 pm
I have to say, I'm surprised that this recipe wasn't edited more carefully. I know this comes from an outside contributor, but honestly, sugar and cinnamon in a savory tart? And no explanation for the white crystals in the photograph, even after people asked? And no reaction from the recipe's author for almost a week, then an onslaught of comments from her supporters?
Very sloppy. And I never thought I'd say that about anything associated with Martha Stewart.
From: K | 2/17/11 at 7:07 pm
Shauna did NOT ask for facebook friends to "defend" her. She asked for people who had made the recipe to comment about it. Since many people who are on her FB, have tried her recipes, there is a good chance people will have experience with it. Usually when I read comments about MS recipes, people have helpful tips and ideas of how they modified the recipe for their own tastes or needs.
A few of the MS recipes that I have tried that have not worked for me have been from guest chefs. I have never felt the need to personally insult the author of the recipe. Others have said it very well: it's just food and it's just a recipe. Relax!
From: Kate | 2/17/11 at 7:20 pm
People who have made *this* recipe or the one in the book? I'm assuming (hoping!) that the one published in her book was missing the volume of errors.
From: melanie | 2/17/11 at 7:28 pm
As a person who reads alot of food related blogs (and has one of her own), this is absolutely the first time I have ever seen anything like the mean spiritness of some of the previous comments. I don't know if this is the cultural norm here at Martha Stewart - but I'm certainly done with this web site. Those of you who are truly hungry for info about gluten-free - go directly to Shauna's site, don't waste another second with these people. She is a pioneer in this field and I and many others are so grateful to be walking in her footsteps. And, the tart was wonderful! thanks Shauna - just let the negative energy flow right thru and get on with the great work you are doing.
From: Gluten Free Georgia | 2/17/11 at 7:38 pm
One more for the road.
I have now learned about Ms. Ahern, because I was curious.
I knew nothing about her because I am not interested in "getting to know" people. Once again, I am too busy to want to be a member of any "online community."
If I wanted that I would have visited blogs that offered that.
From: gfree girl | 2/17/11 at 7:56 pm
I for one am excited about Whole Living's commitment to G-Free Friday. Thank you.
While I imagine it is difficult to be the Gluten-Free Blogger with the most page views, Twitter fans and books sold, no amount of success justifies having your fans jump on others who are giving their opinion. This is the second time Shauna has done this. First having her fans jump on an amazon.com reviewer, causing her to change her review. People are entitled to their opinion. [That said, mean spirited comments should not be posted] I am done with Shauna and will choose to support more positive gluten-free bloggers from now on. If she can't take the heat, get out of the kitchen.
From: Karl | 2/17/11 at 8:21 pm
So the white sprinkles are rock salt? I am not crazy about the gritty crunch of rock salt on food so would it be ok if I just used regular salt? Or is the gritty crunch an essential element in this dish?
From: Lourdes | 2/17/11 at 8:41 pm
I'm tempted to try this recipe - I never say NO to a delicious-looking tart! As for the drama, I have to agree with the poster who said "Relax! It's just food." And from the looks of it, tasty food at that. As for me, I'm not GF, I don't have kids, and I don't live on an island. Just like good food and know life's to short to be petty all the time. Enjoy!
From: Johnna | 2/17/11 at 8:44 pm
Thank you, Whole Living, for offering Gluten-Free Friday and for sharing one of Shauna's recipes. I am looking forward to many more of her recipes being featured here!
While I am bit more of a sugar and fluff baker than most of Shauna's recipes, her cooking savvy and expertise in the gluten-free world helped me get started on the right path when diagnosed with gluten intolerance. I simply cannot think of anyone who I would trust more in the gluten-free cooking world. Can't wait to try this tart!!
From: Aurelia F. | 2/17/11 at 8:50 pm
I don't want to have to adapt this recipe. I don't want to have to figure it out. I don't want to guess. I don't want to infer. I don't want to be unnecessarily confused.
I just want a recipe that works, as written, the first time I try it. Why am I supposed to waste my time and money on this if the writers and editors didn't even think it was worth THEIR time and effort?
From: Jen | 2/17/11 at 9:08 pm
I don't understand how the "sick toddler" even plays a role here. It says at the top of the page that this recipe comes from their published cookbook. Therefore, it should have been proofread and tested long ago...right?
Is the cookbook also fraught with errors? God knows I'm not going to waste my money finding out.
I was pretty neutral on this whole kerfuffle until the author came along with her rather unprofessional comment and her defenders put down the readership. I don't really want this much drama in my cooking columns.
From: Gluten Free Georgia | 2/17/11 at 9:24 pm
@ Jen. Exactly. I just want recipes. As I noted
From: Gluten Free Georgia | 2/17/11 at 10:09 pm
PS. Fair play here. My issues-husband lost f/t job, me-working mom with celiac, three children sick with celiac that I apparently generously passed to them, very little time or money to try new dishes.
From: Yvette Gray | 2/17/11 at 10:39 pm
I decided to surprise my husband with this because he was recently diagnosed with celiac disease. Plus, I love mushrooms.
Obviously, there were a lot of errors in the recipe (which has now been fixed, but wasn't at the time) so I did my best to improvise by omitting the sugar and cinnamon.
I really hate to say it, but it is was terrible. I might have even used the word "gross" to describe it. Thank god for the side salad that I'd prepared.
I will go ahead and predict that several people will tell me that I need to get over it and relax, etc... And, trust me, I'm not THAT upset that the tart was terrible. But it is a little frustrating to have spent time, energy and money on this recipe that I was so confident would be good because it comes from this website. I think I'm at least entitled to share my experience with other readers.
I understand that every recipe isn't going to be good, but there is no excuse for it being this bad. I will definitely be more cautious in trying out recipes from this site.
One more thing I learned from reading the comments, it seems like it is common knowledge that the author sent her friends and fans over here to combat the negative reviews. I find this to be very tacky and I am surprised that Whole Living has encourage such a thing. And, honestly, I am baffled by the whole toddler excuse.
From: Gluten Free Georgia | 2/18/11 at 12:27 am
Sonny, my email address is real. I weighed 100 lbs when I was diagnosed. I could not keep food down. I now weigh 125. Be glad to provide you with documentation.
From: Beth_beth | 2/18/11 at 8:04 am
What are those white things on top?
From: Jill | 2/18/11 at 1:36 pm
I'm new to gluten-free cooking, so I was excited to see Whole Living starting a gluten-free feature. But after finding an incoherent recipe riddled with errors that took days to correct, I now know that I shouldn't bother reading either this blog or Ms. Ahern's. Disappointing!
From: Ellabaker456 | 2/18/11 at 10:01 pm
I was so excited to see this recipe. I tried it and it did not turn out. I was also confused by many of the recipe's odd instructions. Perhaps you can explain
Per the recipe, I added 1/2 cup hot cream to 3 eggs and they scrambled. Explain why so much hot cream was added to so little eggs - Most recipes have you drizzle in small amounts of hot cream to eggs while whisking.
Why do I chill the tart crust overnight and then spend time having it warm to room temperature?
When you mention preheat oven to 450 for the mushrooms, do you mean degrees C or F? I assume F!
Why do I have to roll the pie dough and then turn around and press it into the pie pan? What's the point? I just pressed it into the pie pan.....
And, with every step, you have me season something with salt and pepper!
Anyway, the recipe had no flavor, the pie crust cracked badly and I was disappointed. Maybe it was me?
I think the point about everyone making mistakes is true - but
From: Ellabaker456 | 2/18/11 at 10:52 pm
.....but, I am not jealous of Shauna, as she writes on her blog as the reason for these comments. I am just saddened by what some think is great recipe writing today and perhaps a fear that some of our great baking traditions and techniques may be going by the wayside. Perhaps, that's what it takes for blogging fame and fortune.....
From: Lorelei | 2/18/11 at 11:00 pm
I don't have internet access at home, so I copy down interesting recipes at the library and make them at home. Well, I followed this recipe as closely as I could, even though it was a little confusing, but I had to guess about what to do with the potatoes, and I thought the sugar and cinnamon were necessary in the tart shell, because the recipe said they were!
It was awful!!! I'm a busy mom too, and I spent so much time shopping for ingredients and trying to make a nice dinner, and then my husband and kids couldn't even eat it because it was so terrible.
It's very nice that the mistakes eventually got corrected, but that's no help for those of us who tried to make it when it was posted. Why did you publish a recipe that was unusable and made something disgusting??? I certainly hope that this blog will no longer feature any recipes by Shauna Ahern.
From: Karl | 2/19/11 at 9:07 am
There was a young man named Karl
In search of a recipe without snarl
Not trying to find fault
He asked about salt
But still has no more than a gnarl.
Oh, that was awful! Curse me for having a bad name for rhyming! But while I'm here, I was wondering too if I could substitute milk for the heavy cream? My partner is the celiac but he also has to watch cholesterol and fat intake for health reasons. Thanks so much.
From: {weekend reading} MEGA edition « FROM SCRATCH club | 2/20/11 at 7:30 am
[...] Girl has a recipe for GF potato & mushroom tart via Whole Living Magazine’s [...]
From: Heidi | 2/21/11 at 2:05 pm
I have been a fan of Shauna's blog (no interest in the books) for a long time. I've adapted some of her recipes, and with the changes, they've become household staples for us! But I have to be honest, this one didn't make the cut. I made it last night with all the corrections and updates and as my husband kids said, it was "just weird." If you follow the instructions (I wanted to give it a fair try), the crust is just a pain. The whole thing turned out sort of curdled looking and grainy textured - I don't know how to describe it. My husband and I are avid cooks and are all very adventurous eaters, from octopus to edamame to offal (our preschooler LOVES eel sushi, chipotle salsa and spicy thai curries!), if that tells you anything. With all due respect, I think Shauna's work is best left to her blog- it would be great if this column could feature all those fabulous, dynamic young g-free chefs out there to give them a week in the spotlight!
From: Dian | 2/22/11 at 1:35 pm
What a fabulous recipe! I made it and served it at a dinner party on Friday. (I was wondering what I could serve because two of our invited friends are gluten-free.) Everyone was so impressed and asked for the recipe--even those who didn't have to be gluten-free. I told them that I found it on Whole Living. Thanks so much for including gluten free recipes and especially this writer's recipes. I thought gluten-free was boring. Boy, was I wrong. I'm excited to try more of her creative, impressive recipes. Keep up the good work.
From: Elizabeth B | 2/23/11 at 10:06 am
Thank you for the response and the corrections.
I gave in and tried this recipe since you took the time to fix it. It was not very good - the texture of the crust was unappetizing and overall it was way too greasy for our tastes.
I like the idea of a potato and mushroom tart, but this isn't the GF recipe to use for it. I'll keep looking for a different source.
From: Lucy | 3/14/11 at 9:05 pm
Yuck. This was just not good. What a waste.
From: lilith | 7/10/11 at 10:03 am
I should have known better, but the lure of a yummy gluten-free tart with mushrooms drew me in anyway. Sadly, it did not turn out. It was a bland, dry mess with a strange texture that stuck to my pan. And Im' sorry, but there is no excuse for the errors, and using your kid as the reason is irresponsible. I hope Martha Stewart invites some better bloggers instead.
From: Queen Bee | 7/10/11 at 12:44 pm
These negative comments are awful. Shauna is doing her best, and taking care of a special-needs toddler is an all-consuming job in itself. Don't judge unless you know a child with Downs Syndrome.
From: JoyN | 7/11/11 at 12:53 am
It is really burdening on my heart to see all these awful comments addressed to a mother like Shauna!! Surely, we should be treasuring and protecting those that are raising our greatest resource...the children! NOT attacking them and tearing them down. So the recipe originally had a couple of little glitches....for pete's sake this is not such a big deal. Starving children overseas, the Japan radiation issue, global warming, rising crime, these are all issues worth getting upset about! Not Shauana making a little typo or two on her recipe. Let's all take a deep breath and come back to this issue with some perspective. Shauna if you are reading this...HUGS mama, you are doing a GREAT job!
From: lucy | 1/11/12 at 10:31 pm
daddy sticks his pee pee in my poo poo hole because mommy is a lazy cunt
From: glutenfree | 2/22/12 at 9:20 pm
Daddy wants another adopted girl to stick his cock in
From: bratfree | 3/26/12 at 8:10 pm
The people at bratfree.com are all Shauna ahern haters. They have a secret forum called the island you can see if you registerHese gluten free girl haters hate all kids and Shauna too. Stop the hate.
From: Bratfree | 3/31/12 at 9:23 pm
Hahaha that person doesn't represent Brafree at all! It's not our fault that there's a G-Squatch dancing and farting in the lambent light and posting broken recipes smugly AND making money off of it!
From: Jen Zatoth | 3/31/12 at 9:30 pm
"Bratfree" poster is not associated with the Bratfree forum in any fashion.
From: Jen Zatoth | 3/31/12 at 9:33 pm
In fact, the Bratfree person is a troll who keeps popping up in other message boards and forums and starting trouble with people. it appears they are posing under three or four different names.
From: upstart | 4/11/12 at 3:29 pm
What the hell? This is NOT from Bratfree, you sick bastards.