Marieke® Gouda Burning Mélange Roasted Vegetable Tart

Recipe by Gouda Chef ®Molly Schraufnagel

Ingredients (serves 6-8):


  • 3 c winter squash, peeled, seeded, cut into 1/2" chunks

  • 3 c cabbage, quartered and cut into 1/2" slices

  • 1 medium onion, cut into large pieces

  • 1 teaspoon sugar

  • 2 tablespoons extra virgin olive oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 3 ounces cream cheese, softened

  • 4 ounces Marieke® Gouda Burning Mélange, shredded finely; divided (about 1 cup)

  • 2 ounces Marieke® Gouda Burning Mélange, cut into 1/2 inch cubes (about 1/2 cup)

  • One 9-inch pie crust

  • 1 egg yolk

  • 1 tablespoon water



  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 1/2 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 1/2 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. Enjoy!


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Drawings ©Mauro Magellan

© 2018 by Holland's Family Cheese / Penterman Farm. “Marieke Gouda” and “Handcrafted with Passion” are registered trademarks of Holland’s Family Cheese LLC.