📝 About This Recipe
A centerpiece of the Swedish Midsummer feast, this savory tart features the legendary Västerbottensost cheese, known for its sharp, nutty, and complex flavor profile. With its buttery, flaky crust and silky custard filling, it perfectly balances richness with the freshness of the summer season. Traditionally enjoyed alongside pickled herring and new potatoes, it is a true celebration of Nordic culinary heritage that brings a touch of elegance to any gathering.
🥗 Ingredients
For the Pastry Crust
- 1.5 cups All-purpose flour (plus extra for dusting)
- 150 grams Unsalted butter (cold and cut into small cubes)
- 2-3 tablespoons Ice water (very cold)
- 1/2 teaspoon Salt
For the Cheese Filling
- 300 grams Västerbottensost cheese (coarsely grated)
- 3 pieces Large eggs (at room temperature)
- 200 ml Heavy cream
- 100 ml Whole milk
- 1/4 teaspoon Black pepper (freshly ground)
- 1/4 teaspoon Salt (adjust based on cheese saltiness)
For Garnish and Serving
- 1/2 cup Crème fraîche (for dolloping)
- 1/2 small Red onion (very finely diced)
- 50 grams Kalix Löjrom or seaweed caviar (optional but highly recommended)
- 2 tablespoons Fresh chives (finely chopped)
- 3-4 sprigs Fresh dill (for decoration)
👨🍳 Instructions
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1
In a large bowl or food processor, combine the flour and salt. Add the cold, cubed butter and pulse or use your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized bits of butter remaining.
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2
Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just starts to come together. Do not overwork the dough.
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3
Form the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax and the butter to chill.
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4
Preheat your oven to 200°C (400°F). On a lightly floured surface, roll out the dough to a circle about 12 inches in diameter, ensuring it is slightly larger than your 9 or 10-inch tart pan.
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5
Carefully transfer the dough to the tart pan, pressing it into the bottom and up the sides. Trim any excess dough hanging over the edges. Prick the bottom all over with a fork.
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6
Line the pastry with parchment paper and fill with pie weights or dried beans. Blind bake for 10-12 minutes. Remove the weights and paper, then bake for another 5 minutes until the base is dry and lightly golden.
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7
Reduce the oven temperature to 175°C (350°F).
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8
In a medium bowl, whisk together the eggs, heavy cream, milk, salt, and black pepper until smooth and well combined.
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9
Spread the grated Västerbottensost cheese evenly over the bottom of the par-baked pastry shell.
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10
Slowly pour the egg and cream mixture over the cheese, ensuring it fills all the gaps. You may need to gently nudge the cheese with a fork to distribute the liquid evenly.
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11
Place the pie in the center of the oven and bake for 25-30 minutes, or until the filling is set and the top has turned a beautiful golden brown color.
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12
Remove from the oven and let the pie rest for at least 20-30 minutes. This pie is best served slightly warm or at room temperature to allow the cheese flavors to shine.
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13
Just before serving, garnish the top with dollops of crème fraîche, a spoonful of roe, a sprinkle of red onions, and fresh chives and dill.
💡 Chef's Tips
Always use cold butter and ice water for the crust to ensure maximum flakiness. If you cannot find Västerbottensost, a mix of 70% aged white Cheddar and 30% Parmesan is a respectable substitute. Grate the cheese yourself rather than buying pre-shredded; the starch in pre-shredded cheese affects the custard's texture. Do not overbake the pie; it should have a slight jiggle in the center when you take it out, as it will continue to set while cooling. For an even richer crust, substitute one tablespoon of the water with an egg yolk.
🍽️ Serving Suggestions
Serve alongside a selection of pickled herring (Sill) for a truly authentic Swedish experience. Pair with boiled new potatoes tossed in melted butter and fresh dill. A chilled glass of Swedish Aquavit or a crisp, light Pilsner cuts through the richness of the cheese perfectly. Include a side of crispbread (knäckebröd) with salted butter on the table. A fresh green salad with a light lemon vinaigrette provides a nice acidic contrast to the savory pie.