Entree: Sweden – Norrland / North Sweden – Västerbottensostpaj (Rich savory cheese tart made with aged Västerbotten cheese, eggs, and cream)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 35 min

Cook 50 min

Additional 40 min

Total 2 hrs 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

For the pastry:
1 1/4 cups (155 g) all-purpose flour
6 tbsp (85 g) cold unsalted butter, cut into small cubes
1/4 tsp (1.5 g) salt
3–4 tbsp (45–60 ml) ice water
For the filling:
8 oz (225 g) Västerbotten cheese, finely grated (for a practical catalog estimate, use Parmesan cheese as a labeled proxy; retain Västerbotten cheese as the recipe ingredient)
3 large eggs, approx. 1 3/4 oz (50 g) each
1 cup (240 ml) heavy cream
1/2 cup (120 ml) whole milk
1/4 tsp (0.5 g) freshly grated nutmeg
1/2 tsp (3 g) salt, or to taste
1/4 tsp (1 g) freshly ground black pepper
2 tbsp (8 g) finely chopped fresh chives, plus extra for serving
Butter for greasing the tart pan as needed

Show original ingredient measurements

For the pastry:
1 1/4 cups (155 g) all-purpose flour
6 tbsp (85 g) cold unsalted butter, cut into small cubes
1/4 tsp (1.5 g) salt
3–4 tbsp (45–60 ml) ice water
For the filling:
8 oz (225 g) Västerbotten cheese, finely grated (for a practical catalog estimate, use Parmesan cheese as a labeled proxy; retain Västerbotten cheese as the recipe ingredient)
3 large eggs, approx. 50 g each
1 cup (240 ml) heavy cream
1/2 cup (120 ml) whole milk
1/4 tsp (0.5 g) freshly grated nutmeg
1/2 tsp (3 g) salt, or to taste
1/4 tsp (1 g) freshly ground black pepper
2 tbsp (8 g) finely chopped fresh chives, plus extra for serving
Butter for greasing the tart pan as needed

Instructions

1. Make the pastry: In a bowl combine the flour and salt. Cut the cold butter into the flour with a pastry cutter or two knives until mixture resembles coarse crumbs with some pea-sized pieces.
2. Add ice water, one tablespoon at a time, and mix gently until the dough just comes together. Form into a disk, wrap, and chill in the refrigerator for at least 30 minutes.
3. Preheat the oven to 400°F (200°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch (23 cm) tart pan with removable bottom. Press into the pan, trim excess, and prick the base lightly with a fork. Chill 10 minutes.
4. Line the pastry with parchment and fill with baking weights or dried beans. Blind bake for 12–15 minutes until the edges are set. Remove parchment and weights and bake 5 more minutes until the base is just golden. Reduce oven to 375°F (190°C).
5. Meanwhile, prepare the filling: In a bowl whisk together the eggs, heavy cream, milk, nutmeg, salt, and pepper until smooth. Stir in the grated Västerbotten cheese and chopped chives.
6. Pour the filling into the pre-baked tart shell and smooth the top. Return to the oven and bake at 375°F (190°C) for 25–30 minutes until the custard is set but still slightly wobbly in the center.
7. Remove from the oven and cool on a rack for 10–15 minutes. Garnish with additional chopped chives. Serve warm or at room temperature.