Today I’m sharing something new with you that I hope you will take just a minute to stop and think about. I’m participating in the virtual progressive fund-raising dinner, Share Our Table. This seven course dinner which is being brought to you by 50 different food bloggers, is designed to raise awareness and understanding of child hunger in the US. Food is something most of us who are writing or reading food blogs takes for granted. Even if you have a modified diet and you are looking for different ideas, you still are making food and not dealing with hunger.
MORE THAN 50 MILLION AMERICANS STRUGGLE TO PUT FOOD ON THE TABLE.
MORE THAN 17 MILLION OF THOSE AFFECTED ARE CHILDREN.
What can you do? You can support Share Our Strength’s NO KID HUNGRY campaign to ensure that no kid in the US goes hungry. NO KID HUNGRY has made a commitment to end childhood hunger in America by 2015, and they need your help.
Here’s how you can help:
1. Visit the Share Our Strength’s NO KID HUNGRY website.
2. Click on “Take the Pledge.”
3. Act now by choosing any of the options provided.
4. Click here to make a donation.
5. Spread the word. Tell your friends and family about it. Are you a blogger? Visit Share Our Strengths’ Blogger Resource Center to find out how you can help.
Today’s I am joined by 14 other bloggers sharing side dishes in the categories of Gourmet, Family Friendly, Vegetarian and Gluten Free. My fellow gluten free blogs are Jenn Cuisine and Creative Cooking Gluten Free. Check out the complete list or head to the bottom of this post.
Now on to the recipe. Today I’m sharing a wonderful creamy tart free of gluten, dairy, and grains. It makes a wonderful side dish to ham, fish, beef, poultry, and just about any protein. In fact it can be a meal on it’s own.
The dish is inspired by Jamie Oliver’s tart from his cookbook, Jamie at Home: Cook Your Way to the Good Life
Asparagus, Potato, and Oyster Mushroom Tart with Chives
Ingredients:
- 1 pre-baked tart crust – I used Elana Amsterdam’s tart recipe from her cookbook The Gluten-Free Almond Flour Cookbook
- 4 medium organic yukon gold potatoes (little more that 1 pound)
- 1 TBS organic virgin olive oil
- 1/8-1/4 cup almond milk
- 1/4 cup dairy free sour cream
- 2 large organic eggs
- 1/2+ tsp sea salt
- 1/4 tsp white pepper
- 1 tsp chives
- handful of poached asparagus
- handful of Oyster mushrooms
- course sea salt
Directions:
Follow the directions and pre-bake your tart in a tart pan. If you don’t have a tart pan a pie plate will work too. A tart pan will make it easier for you to remove the tart and slice it with the removable bottom. Remove the tart shell from the oven just as it starts to brown unlike me who was mesmerized by the football games and left mine it too long.
Pre-heat your oven to 350 degrees.
Peel your potatoes and cut into chunks. Boil for approximately 15 minutes until cooked. Next you are basically making mashed potatoes. I put my potatoes through the ricer, add in the olive oil and milk. Mix them together until they are creamy. Add in the salt and pepper and give it a little taste to see if you think it needs more salt.
Next add in the sour cream and again mix well. Now make a little well in the center of your bowl and add the eggs so they can be beat a little before incorporating them into the potatoes.
Once all of this is mixed together really well, add in the chives and combine.
Now pour this potato mixture into your pre-baked tart shell. Carefully place the asparagus from the center out to the edges. Add in the oyster mushrooms where there are spaces on either ends of a round pan.
Brush it all with a little olive oil before putting into the 350 degree pre-heated oven to bake for 20 minutes.
When it’s done baking remove it from the oven and sprinkle some course sea salt on the asparagus, let it sit for 10 minutes before you cut into the tart.
NOTES:
If you don’t have oyster mushrooms, use what you have on hand or leave them out.
The sour cream I used is made with soy. If you don’t eat dairy or soy you can leave this out completely. If you eat dairy you can use regular sour cream or even a mild cheese shredded.
Feel free to change up the type of milk you use and you can sub out the olive oil for your favorite butter.
Print This Recipe
This recipe was also shared on Ginger Lemon Girl’s A Gluten-Free Holiday- Breakfast and Brunch. Head there before Wednesday 10pm for your chance to win a gluten free cookbook!
SHARE OUR TABLE
Check out all the great recipes shared today!
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December 13: Sides
Gourmet
- The Urban Baker (read the post)
- Heather Christo (read the post)
- We Like to Cook, and Eat (read the post)
- Plum Pie (read the post)
Family Friendly
- What’s Cooking (read the post)
- Dine and Dish (read the post)
- The Evolving Cook (read the post)
- Katrina Runs for Food
Vegetarian
- My Kitchen Addiction (read the post)
- Taste as You Go (read the post)
- Flamingo Musings (read the post)
Gluten Free
- The Whole Gang (read the post)
- Jenn Cuisine– A mostly gluten free cooking blog. (read the post)
- Creative Cooking Gluten Free (read the post)
Tomorrow is the last day of this event and desserts will be shared. Here are the blogs participating plus all of the previous delicious dishes:
December 14: Dessert
Gourmet
Family Friendly
Vegetarian
Gluten Free
December 13: Sides
Gourmet
Family Friendly
Vegetarian
Gluten Free
December 10: Entrees
Gourmet
Family Friendly
Vegetarian
Gluten Free
December 9: Soup
Gourmet
- edible cville (read the post)
- The Runaway Spoon (read the post)
- A Girl, A Market, A Meal (read the post)
Family Friendly
- Ladles and Jellyspoons (read the post)
- Two Dollar Dinners (read the post)
- All About Alton Brown (read the post)
- Cookie Central’s Great American Bake Sale (read the post)
Vegetarian
Gluten Free
- Celiac Teen (read the post)
- Celiacs in the House (read the post)
- Gluten Free Life with Jen (read the post)
- And Love it Too! (read the post)
December 8: Salads
Gourmet
Family Friendly
Vegetarian
Gluten Free
December 7: Drinks
Gourmet
- Food Woolf (read the post)
- The Gringo Chapin (read the post)
- Neo-Homesteading (read the post)
- Three Many Cooks (read the post)
Family Friendly
Vegetarian
Gluten Free
December 6: Appetizers
Gourmet
Family Friendly
Vegetarian
Gluten Free
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