📝 About This Recipe
This iconic Swedish cheese tart is the soul of every Midsummer feast and crayfish party, showcasing the 'Emperor of Cheeses,' Västerbottensost. Hailing from the village of Burträsk, this sharp, crystalline cheese creates a custard that is uniquely nutty, salty, and deeply aromatic. Encased in a buttery, shortcrust pastry, it is a sophisticated marriage of rustic Scandinavian tradition and elegant culinary craftsmanship.
🥗 Ingredients
The Shortcrust Pastry
- 1 1/2 cups All-purpose flour (chilled)
- 125 grams Unsalted butter (cold and cubed)
- 1-2 tablespoons Cold water (ice cold)
- 1/2 teaspoon Salt
The Cheese Custard Filling
- 300 grams Västerbottensost cheese (finely grated, at room temperature)
- 1 cup Heavy cream (minimum 35% fat)
- 1/2 cup Whole milk
- 3 pieces Large eggs (room temperature)
- 1/4 teaspoon Black pepper (freshly cracked)
- 1 pinch Nutmeg (freshly grated)
Traditional Garnishes
- 100 grams Löjrom (Bleak Roe) (or high-quality trout roe)
- 1/2 piece Red onion (very finely minced)
- 1/2 cup Smetana (or thick crème fraîche)
- 1 small bunch Fresh dill (fronds only)
- 1 piece Lemon (cut into wedges)
👨🍳 Instructions
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1
In a food processor or a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and pulse (or use your fingertips) until the mixture resembles coarse breadcrumbs with some pea-sized bits of butter remaining.
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2
Add the ice-cold water one tablespoon at a time, mixing just until the dough begins to come together. Do not overwork the dough, as this will result in a tough crust.
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3
Turn the dough out onto a lightly floured surface, shape it into a flat disc, wrap in plastic wrap, and refrigerate for at least 30-60 minutes to allow the gluten to relax.
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4
Preheat your oven to 200°C (400°F). Grease a 24cm (9-10 inch) tart tin with a removable bottom.
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5
On a floured surface, roll the chilled dough into a circle about 3cm larger than your tin. Carefully drape the dough over the tin, pressing it into the edges, and trim the excess.
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6
Prick the bottom of the crust with a fork. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 10-12 minutes.
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7
Remove the weights and paper, then bake for another 5 minutes until the base is dry and just starting to turn golden. Remove from oven and lower the heat to 175°C (350°F).
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8
In a medium bowl, whisk together the eggs, heavy cream, and milk until smooth. Season with black pepper and a tiny pinch of nutmeg (the cheese is very salty, so extra salt is usually unnecessary).
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9
Distribute the grated Västerbottensost evenly across the bottom of the pre-baked tart shell.
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10
Carefully pour the egg and cream mixture over the cheese. Use a fork to gently move the cheese around to ensure it is fully submerged in the custard.
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11
Bake in the center of the oven for 25-30 minutes, or until the filling has set and the top is a beautiful golden brown. The center should have a very slight wobble when shaken.
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12
Allow the tart to cool completely in the tin. This tart is traditionally served at room temperature or even cold, which allows the complex flavors of the cheese to develop.
💡 Chef's Tips
If you cannot find Västerbottensost, a mix of 70% sharp aged Cheddar and 30% Parmesan is a respectable substitute. Ensure your butter and water are ice-cold to achieve a flaky, melt-in-the-mouth pastry texture. Do not skip the blind baking step; the high fat content of the cheese filling requires a sturdy, pre-sealed crust to avoid a 'soggy bottom.' Grate the cheese yourself from a block rather than buying pre-shredded to ensure it melts seamlessly into the custard.
🍽️ Serving Suggestions
Top each slice with a generous dollop of Smetana, a spoonful of Löjrom, and a sprinkle of red onion. Serve as part of a traditional 'Smörgåsbord' alongside pickled herring and boiled new potatoes. Pair with a crisp, dry Riesling or a glass of chilled Swedish aquavit. Accompany with a fresh green salad tossed in a light lemon-dill vinaigrette to cut through the richness.