Västerbotten cheese pie with salad
A crisp pastry case filled with a creamy egg custard and plenty of grated Västerbotten, Sweden's tangy aged cheese. A must at August crayfish parties, and just as good for dinner with a green salad.
- 1 h 30Time
- 25 minHands-on
- 4Portions
- ≈ 27 krper portion
- 840kcal per portion
Ingredients for 4 portions
- 3 dlPlain flour
- 130 gButter, cold, diced
- ≈ 2 tbspWater, cold
- 3Eggs
- 2 dlDouble cream
- 1 dlMilk
- 200 gHard cheese, Västerbotten cheese
- to tasteBlack pepper
On the side
- ½Lettuce
- 250 gCherry tomato
- ½Cucumber
Method
- Rub the flour and butter together with your fingertips, or pulse in a food processor, until crumbly. Add the cold water and quickly bring together into a dough. Press it into a pie dish, about 24 cm across, and prick the base with a fork.
- Chill the pastry case in the fridge for 30 minutes.
- Heat the oven to 200 °C. Grate the cheese.
- Whisk the eggs, cream and milk together. Stir in the cheese and season with pepper.
- Blind-bake the pastry case in the middle of the oven for 10 minutes.
- Pour the cheese filling into the pastry case.
- Bake the pie in the middle of the oven for 25–30 minutes, until the filling has set and turned golden.
- Wash and tear the lettuce, halve the tomatoes and slice the cucumber.
- Leave the pie to rest for 10 minutes so it sets, then serve warm with the salad.
The cost is estimated from Swedish grocery prices.
