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200 W. Liberty Drive, Thorp, WI 54771  •  715-669-5230 (creamery/store)
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Marieke® Gouda Burning Melange Marieke® Gouda Burning Melange Roasted Vegetable Tart

3 c winter squash, peeled, seeded, cut into ½” chunks

3 c cabbage, quartered and cut into ½” slices

1 medium onion, cut into large pieces

1 teaspoon sugar

2 tablespoons extra virgin olive oil

½ teaspoon salt

¼ teaspoon pepper

3 ounces cream cheese, softened

4 ounces Marieke® Gouda Burning Mélange,

Forward

1. Place large rimmed roasting pan
    in oven and preheat to 450.
    Toss winter squash, cabbage,
    and onion with extra virgin olive oil,
    sugar, salt, and pepper.  
    Carefully remove pan from oven
    and spread prepared vegetables
    on it. Bake 10-15 minutes stirring
    half way through.


2. While vegetables are roasting roll
    pie crust into a 12 inch circle and place on a large baking
    sheet. Mix ½ cup of shredded Marieke® Gouda Burning
    Mélange and 2 ounces cubed Marieke® Gouda Burning
    Mélange with the cream cheese in a large bowl.
    Add vegetables to the cheese mixture and gently mix
    together.


3. Spread the mixture over the prepared pie crust, leaving a 2
    inch border, top with remaining ½ cup shredded Marieke®
    Gouda Burning Mélange. Fold the 2 inch border over the
    vegetables. Combine egg yolk and water for an egg wash.     Using a pastry brush, brush all exposed crust with egg
    wash. Decrease oven temperature to 425
    and bake for 20 minutes.
    Let rest 5 minutes before serving.

 

Serving size: 6-8

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  shredded finely;
   divided (about 1 cup)

2 ounces Marieke® Gouda    Burning Mélange, cut into
   ½” cubes (about ½ cup)

One 9-inch pie crust

1 egg yolk

1 tablespoon water