Serves 4
65 min
Swedish Summer Tomato Pastry with Västerbottensost
Recipe GLPRe301e0197117a8
A Nordic-inspired savory pastry featuring a buttery crust filled with creamy cheese custard, fresh spinach, and ripe summer tomatoes. Västerbottensost cheese adds a distinctive tangy depth to this elegant main course.
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Ingredients
125 g butter
300 ml all-purpose flour
1 tbsp water
2 eggs
200 ml heavy cream
150 g Västerbottensost cheese, grated
200 g fresh spinach, chopped
300 g cherry or plum tomatoes, halved
to taste salt
to taste black pepper
Directions
Preheat your oven to 225°C (437°F). In a food processor, combine the cold butter and flour until the mixture resembles coarse breadcrumbs. Add the water and pulse until the mixture forms a cohesive dough. Transfer to a tart pan and press firmly to create an even layer covering the bottom and sides. Use a fork to prick the base several times to prevent puffing.
Line the pie shell with aluminum foil and fill with pie weights or dried beans. Bake the crust for approximately 15 minutes until partially set. Remove the foil and weights, then set the crust aside.
In a bowl, whisk together the eggs and heavy cream until well combined. Stir in the grated Västerbottensost cheese, then season with salt and black pepper to taste. Gently fold in the chopped spinach and halved tomatoes.
Pour the cheese and vegetable filling into the par-baked pastry shell. Bake for approximately 30 minutes until the custard is set and the top is golden brown. Allow the pastry to cool slightly before slicing into neat portions. Serve wrapped in waxed paper if desired.
