Marieke's Delicious Gouda Tart

Recipe by Gouda Chef ®Molly Schraufnagel

Ingredients (serves 4-6):


For Pastry (or prepared 8" pastry)

  • 1 cup all purpose flour

  • ¼ teaspoon salt

  • 1 teaspoon sugar

  • 5 tablespoons cold butter, cut into small pieces

  • 1 tablespoon shortening

  • 2 tablespoons cold water 



For Filling

  • ½ cup Marieke’s 12-18 month Plain Gouda, shredded

  • 2 eggs + 1 egg yolk

  • 1 ½ cups heavy cream

  • ½ teaspoon salt

  • pinch nutmeg

  • pinch white pepper

  • 1 cup Marieke’s 4-6 month Plain Gouda, shredded



To make the pastry:

  1. Combine flour, salt, and sugar in a medium sized mixing bowl.

  2. Sprinkle butter pieces and shortening over the flour mixture, press the butter between your fingers in the flour until it resemble course oatmeal.

  3. Slowly pour water, one tablespoon at a time, over the mixture and blend using a pastry blender or fork, dough should be stiff but not too sticky. Form into a ball and cover with plastic wrap. Refrigerate for 30 minutes.

  4. Move oven rack to middle position, preheat oven to 400 degrees and spray tart pan with nonstick kitchen spray.

  5. On a floured work surface, roll out the pastry into a circle a little larger than 8 inch tart pan with removable bottom. Line the pan with the pastry, using your fingers to press pastry into all the edges of the pan. Use your thumb to remove the excess dough along the top edge.

  6. Place tart pan on rimmed baking sheet. Line pastry with parchment paper and pie weights or dried beans, bake for 8 to 9 minutes until pastry is set.

  7. Remove pie weights and prick bottom of pastry with a fork and return to the oven for an additional 3-5 minutes more or until shell starts to color and begins to shrink from sides of pan.

  8. Reduce oven temperature to 375, sprinkle bottom of pastry with ½ cup Marieke’s 12-18 month Plain Gouda, return to the oven for 4 minutes.

  9. In the mean time combine eggs, heavy cream, salt, nutmeg, and white pepper together in a mixing bowl. Stir in Marieke’s 4-6 month Plain Gouda to the egg mixture. Pour into pastry shell, bake 25 to 30 minutes or until a knife comes out clean when inserted into the center.

  10. Let cool slightly and serve with favorite salad or fruit. Can also be served cold.


Marieke Gouda

200 W. Liberty Drive

Thorp, WI 54771



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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.