Gouda Cheese Tarts

I love these cute little tarts! Perfect as a mid-morning snack, or with a green salad for lunch or dinner, these tasty bites are easy to whip up quickly – and they’ll be gone just as fast! For a vegetarian version, simply leave out the ham.

Gouda Cheese Tarts

Ready in 30 minutes. Makes 4 tarts.


  • 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 (1 cup) milk
  • 50g diced ham
  • 60g grated Food Snob Gouda cheese
  • 1 teaspoon lemon juice
  • freshly ground black pepper and nutmeg
  • 40g grated Food Snob Dutch Gouda cheese
  • Pinch ground paprika


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.