Dutch Gouda Cheese tarts

Food Snob is thrilled to announce the addition of three new cheeses to its range of antipasto delights; two gorgeous Goudas and an Aged English Cheddar, now available in a supermarket near you! Here is a delicious cheese tarts recipe perfect for a light lunch or after sport snack.


250g savoury shortcrust pastry sheets
20g unsalted butter
½ onion, thinly sliced
90g (1 cup) thinly sliced button mushrooms
20g unsalted butter
1 tablespoon plain flour
250ml milk (1 cup)
50g diced ham
60g grated gouda cheese
1 tablespoon lemon juice
Freshly ground black pepper and nutmeg
40g grated dutch gouda cheese
Ground paprika


  1. Preheat the oven to 200°C. Lightly grease 4 x 10 cm tart tins with removeable bases.
  2. Line tins with pastry, then cover with baking paper, and fill with dried beans or rice.
  3. Bake for 8 minutes or until the pastry is cooked and lightly browned, then remove beans and paper and cook for another 2 minutes or until the bases are dry. Remove from the oven and reduce the temperature to 150°C.
  4. While bases are cooking prepare filling. Melt 20g butter in a frying pan over medium heat. Add the onion and sauté for 4-5 minutes until soft. Add the mushrooms and cook for 5-6 minutes until tender, transfer to a plate.
  5. Melt remaining 20g butter in the same pan over medium heat. Stir in the flour and cook for 1 minute. Gradually add the milk while whisking continuously, until smooth. Simmer for 2-3 minutes or until thickened.
  6. Remove sauce from heat and stir in the onions, mushrooms, ham, grated Food Snob Dutch Gouda, lemon juice, pepper and nutmeg.
  7. Carefully pour the mixture into the pastry shells, and top with extra grated Food Snob Dutch Gouda. Dust with a little paprika if desired and bake for 15-20 minutes or until golden.
  8. Cool in tins. Serve warm with a side salad for a delicious light lunch.


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