Västerbotten cheese tart

Västerbottensostpaj

A Swedish Västerbottensostpaj

Västerbottensostpaj is a classic Swedish flan (tart) made from 'the king of Swedish cheeses'. In Sweden it is served all the year round, but it is especially popular at kräftskivor (crayfish parties) in August.

Vasterbottensost wheel

Västerbottensost (Västerbotten's cheese) is produced in northern Sweden and thought to have been invented in 1872 by Ulrika Eleonora Lindström. The exact recipe is a closely guarded secret, but you can find more about how it is made by clicking here.

Unfortunately, Västerbottensost is prohibited in some countries, because it contains sodium nitrate, so if you can't buy it I recommend using any other semi-hard Swedish cheese (IKEA sell some), Scandic Priest Cheese XO (made for the American market as a substitute for Västerbottensost) or a mature (sharp) cheddar cheese.

A classic Västerbottensostpaj recipe is essentially the same everywhere in Sweden, although the egg to cheese ratio varies a bit from a very cheesy, 1 egg per 100 grams of cheese, to an almost stingy 1 egg per 50 grams of cheese. Occasionally vodka or onion is added, but for the most part only egg, cheese, cream and seasoning go into the filling. However, there are four popular variations:

a) using a lightly spiced rye pastry case,
b) using a lighter filling, made by replacing all or some of the cream with milk,
c) adding some fried wild mushrooms, preferably kantareller (girolles), to the filling,
d) garnishing with gräddfil (similar to soured cream) and Kalix löjrom (vendace roe).

I think all four variations are well worth considering, so I have given details of all them below. John Duxbury

Summary

Recipe summary for Västerbotten cheese tart

Tips

• Pastry often shrinks when it is baked, so leave trimming the pastry case until after it has been baked.
Västerbottensostpaj is best served lukewarm, but it is fine to eat cold.
• The ingredients below are sufficient to make four individual flans, which are great for picnics.

Ingredients

Pastry case

120 g (4½ oz) plain (all-purpose) flour
    pinch of salt
100 g (4 oz) butter, cut into small pieces
2 tbsp   cold water


Filling

200 g (7 oz) Västerbottensost, grated
3   eggs
200 ml (¾+ cup)* whipping cream
    salt and freshly ground black pepper

 *¾ cup plus 1 tablespoon

 Method

1. Add the flour and a pinch of salt to a food processor. Whiz briefly. Add the butter and process for 10-15 seconds until the mixture resembles fine breadcrumbs.

2. Sprinkle on the water and process for 20-30 seconds until the pastry clings together and forms a ball. Remove the pastry from the machine and knead it lightly to form a flat disc. Wrap in cling film (food wrap) and refrigerate for 30 minutes, or up to 24 hours.

Pastry case lined with baking beans

3. Preheat the oven to 200°C (400°F, gas 6, fan 180°C). Roll out the pastry on a lightly floured surface and line a deep 22 cm (9”) flan tin (pan). Line the pastry with a sheet of greaseproof (waxed) paper and fill with baking beans. Bake blind for 10 minutes until the pastry has set.

4. Carefully remove the baking beans and greaseproof paper then return to the oven for a further 5 minutes until the base is dry.

5. Meanwhile, beat the eggs and cream together, add the cheese and season to taste, bearing in mind that the cheese is very salty. Remove the flan from the oven and pour in the cheese mix.

Baked Västerbottensostpaj

6. Bake for about 30 minutes until the filling is set and the top is golden brown.

7. Allow the pie to cool in the tin (pan) and serve lukewarm or cold.

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A spiced rye pastry case with a lighter filling

A Swedish cheese tart with a lightly spiced rye pastry case

I really like this case which is easy to make, has a lovely flavour and keeps well.

120 g (¾ cup) plain (all-purpose) flour
60 g (6 tbsp) wholemeal (dark) rye flour
    pinch of salt
1 tsp   caraway seeds
125 g (4½ oz) cold butter, cut into pieces
2 tbsp   cold water


The method for making the pastry case is essentially the same as above for the classic recipe.

1. Add the flours and a pinch of salt to a food processor. Whiz briefly.

2. Add the caraway seeds and butter pieces and process for 10-15 seconds until the mixture resembles fine breadcrumbs. Sprinkle on the water and process for 20-30 seconds until the pastry clings together and forms a ball.

3. Roll out the dough on a lightly floured surface and use it to line a 22 cm (9") flan tine (pan). Chill for 30 minutes.

4. Preheat the oven to 200°C (400°F, gas 6, fan 180°C).

5. Line the pastry with a sheet of greaseproof (waxed) paper and fill with baking beans. Bake blind for 10 minutes until the pastry has set.

6. Carefully remove the baking beans and greaseproof paper then return to the oven for a further 5 minutes until the base is dry. 

A lighter filling

I prefer a lighter filling made by simply replacing the cream with milk. (Half-and-half, cream and milk, also works well.)

3   eggs
200 ml (¾+ cup) milk
200 g (7 oz) Västerbottensost, grated
    salt and freshly ground black pepper


The method is exactly the same as steps 5-7 for the classic recipe. 

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Västerbottenpaj med kantareller

Vasterbottenpaj with kantareller

Without doubt, my favourite is Västerbottenpaj med kantareller (cheese flan with girolle mushrooms). It is a real Swedish classic being a popular addition to a buffet at a crayfish party, when fresh kantareller can be used, as well as to Christmas, Easter and Midsummer buffets, when frozen kantareller are used. A västerbottenpaj med kantareller really is Swedelicious!

Note that eggs, milk and cream are mixed together and then poured into the part-baked pastry case. The cheese is then added and finally the kantareller. This improves the appearance of the tart, because the kantareller remain on the top, as shown above.

Swedish style cheese tarts with girolle mushrooms

I also like to make these as individual tarts for picnics and kräftskivor (crayfish parties). The pastry is sufficient for four 10 cm (4 inch) diameter tarts. However, often the small tart cases are only 2 cm (¾ inch) deep, so you may only need half as much filling.

1   pastry case
175 g (1 cup) girolle mushrooms, fresh or defrosted
2 tbsp   butter
2   eggs
100 ml (6 tbsp) cream
100 ml (7 tbsp) milk
    salt and freshly ground black pepper
200 g (7 oz) Västerbottensost, grated


Method

1. Chill the pastry case and preheat the oven to 200°C (400°F, gas 6, fan 180°C).

2. If the girolles are fresh, brush or wipe them clean, but try to avoid washing them. If the girolles have been defrosted, drain them thoroughly and pat them dry.

3. Melt the butter in a frying pan, add the girolles, fry briskly until nicely coloured and then set aside. (If they produce a lot of liquid, spoon it off and then fry until any liquid has evaporated.)

4. Line the pastry with a sheet of greaseproof (waxed) paper and fill with baking beans. Bake blind for 10 minutes until the pastry has set. Carefully remove the baking beans and greaseproof paper then return to the oven for a further 5 minutes until the base is dry.

5. Lightly whisk the eggs, cream, milk, salt and pepper together and then pour into the pastry case. Add the grated cheese on top and finally the fried girolles. Bake for 25-30 minutes until the top is nicely browned and the mixture has set.

6. Serve lukewarm or cold.

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Garnishing with Kalix löjrom

Kalix löjrom (vendace roe, also called 'Caviar of Kalix') makes an excellent garnish if you can buy some, although not many shops outside of Scandinavia stock it. You need between 50 and 100 grams (2-4 oz), depending on your budget, per tart.

Kalix löjrom can be quite watery, so you need to drain it for a couple of hours, through coffee filter paper or a kitchen towel sat inside a sieve, so that it becomes dry enough to shape.

When ready to serve, add a couple of tablespoons of crème fraîche to the top of a västerbottensostpaj and then, using two spoons, mould the roe into an egg shape and nestle it on top of the crème fraîche. 

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Crayfish parties

Västerbottensostpaj served with crayfish

Västerbottensostpaj is popular at kräftskivor (crayfish parties) because crayfish are expensive and not very filling! A good paj lowers the cost of the party and helps to soak up the alcohol! For tips on organising a crayfish party click here.

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Downloads for classic recipe

printer copy sb  printer version.pdf

Phone and tablet h32  phone & tablet version.pdf 

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