Vintage Van Gogh® and Vidalia Onion Tart

6 small servings
Cook Time
This savory tart can serve as a brunch staple or be cut into pieces for appetizers. Chef John Hogan, Keefer’s, Chicago


  • 1 package frozen puff pastry shells
  • 1 Vidalia onion, sliced
  • 3 strips bacon, coarsely chopped
  • 6 ounces wild mushrooms, sliced
  • 4 ounces Swiss chard
  • 4 ounces Roth Vintage Van Gogh® Gouda , shredded (plus additional to garnish)
  • 4 eggs
  • 2½ cups heavy cream
  • 1 teaspoon fresh thyme, finely chopped
  • ¼ teaspoon nutmeg, ground
  • Salt, pepper and Tabasco® sauce to taste


  1. Prepare puff pastry shells according to package directions, but undercook with approximately 5 minutes less baking time than called for on the package. Do not allow shells to brown. Remove pastry shells from oven and allow to cool completely.
  2. Preheat oven to 325˚ F.
  3. In a skillet, sauté onion and bacon over medium heat; cook until onion starts to caramelize. Add mushrooms; cook for 3-5 minutes. Add Swiss chard; cook for 2 minutes.
  4. Remove skillet from heat and allow mixture to cool. Stir in Roth Vintage Van Gogh® Gouda and set aside.
  5. In a medium bowl, mix together eggs, cream, thyme, nutmeg, salt, pepper and Tabasco® sauce. Add egg mixture to mushroom mixture and stir until well combined.
  6. Divide egg mixture evenly between tarts and bake for approximately 20 minutes.
  7. To serve, garnish with additional Roth Vintage Van Gogh® Gouda.