Dutch Gouda Cheese tarts
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.
Ingredients
- 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
Method
- Preheat the oven to 200°C. Lightly grease 4 x 10 cm tart tins with removeable bases.
- Line tins with pastry, then cover with baking paper, and fill with dried beans or rice.
- 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.
- 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.
- 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.
- Remove sauce from heat and stir in the onions, mushrooms, ham, grated Food Snob Dutch Gouda, lemon juice, pepper and nutmeg.
- 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.
- Cool in tins. Serve warm with a side salad for a delicious light lunch.
