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Vintage Van Gogh® and Vidalia Onion Tarts

Yield
6 servings
Active Time
Cook Time
Total Time
These elegant puff pastry tarts, featuring the classic duo of braised mushrooms and buttery Gouda cheese,   make an elegant addition to a special dinner or luncheon.

Adapted from a recipe by Chef John Hogan, River Roast restaurant, Chicago.

Ingredients

  • 1 package (6 shells) frozen puff pastry shells
  • 1 Vidalia onion, sliced
  • 3 strips bacon, coarsely chopped
  • 6 ounces wild mushrooms, sliced
  • 4 ounces Swiss chard leaves, torn in small pieces
  • 1 cup (4 ounces) shredded Roth Vintage Van Gogh® Gouda, plus additional for garnish
  • 4 eggs
  • 2 1/2 cups heavy cream
  • 1 teaspoon freshly chopped thyme leaves
  • 1/4 teaspoon freshly ground nutmeg
  • Salt, pepper and Tabasco® sauce to taste

Method

  1. Prepare puff pastry shells according to package directions, except bake about 5 minutes fewer than directed package baking time. Do not allow shells to brown. Remove pastry shells from oven; cool completely.
  2. Heat oven to 325˚F.
  3. In a skillet, sauté onion and bacon over medium heat, cooking until onion begins to caramelize. Add mushrooms; cook 3-5 minutes. Add chard; cook 2 minutes.
  4. Remove skillet from heat; allow mixture to cool. Stir in Roth Vintage Van Gogh® Gouda cheese.  Set skillet aside.
  5. In a medium bowl, mix eggs, cream, thyme, nutmeg, salt, pepper and Tabasco® sauce. Add egg mixture to mushroom mixture. Stir until well combined.
  6. Divide mixture evenly between shells; bake 20 minutes.
  7. To serve, garnish with additional Roth Vintage Van Gogh® Gouda shreds.