Västerbottenpaj
A savory tart featuring Sweden's most prized and intensely flavored Västerbotten cheese, baked in a crisp shortcrust pastry. This classic Swedish dish is perfect for celebrations or as an elegant appetizer.
🧂 Ingredients
- 300g Shortcrust pastry(Homemade or good quality store-bought. Ensure it's enough to line a 26cm tart pan.)
- 300g Västerbotten cheese(Finely grated. This cheese has a unique, sharp, and slightly bitter flavor profile that is essential to the dish.)
- 300ml Heavy cream(Also known as whipping cream or double cream.)
- 3 Large eggs(At room temperature for better incorporation.)
- 1/2 tsp Ground white pepper(White pepper is preferred for its subtle heat and to avoid dark specks in the filling. Adjust to taste.)
- 2 tbsp Fresh chives(Finely chopped, for garnish. Reserve a few for decoration if desired.)
- As needed Blind baking weights(Ceramic pie weights, dried beans, or rice.)
👨🍳 Instructions
- 1
Prepare the pastry shell: Lightly grease a 26cm (10-inch) tart pan with a removable bottom. Press the shortcrust pastry evenly into the base and up the sides of the pan. Trim any excess pastry. Prick the base all over with a fork to prevent puffing. Place the prepared tart shell in the refrigerator to chill for at least 20 minutes.
⏱️ 25 minutes (includes chilling time) - 2
Blind bake the pastry shell: Preheat your oven to 200°C (400°F). Line the chilled pastry shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Carefully remove the parchment paper and weights. Return the shell to the oven and bake for another 5-7 minutes, or until the base looks dry and lightly golden. This prevents a soggy bottom.
⏱️ 20-22 minutes - 3
Prepare the filling: In a medium bowl, whisk together the heavy cream and eggs until well combined. Add the ground white pepper and whisk again. Taste a tiny bit of the mixture; the Västerbotten cheese is very salty, so you likely won't need to add any salt. Set aside.
⏱️ 3 minutes - 4
Assemble the pie: Reduce the oven temperature to 175°C (350°F). Evenly spread the grated Västerbotten cheese over the bottom of the pre-baked tart shell.
⏱️ 2 minutes - 5
Pour the cream and egg mixture gently over the cheese, ensuring it fills the gaps. Sprinkle the finely chopped chives over the top.
⏱️ 2 minutes - 6
Bake the pie: Carefully place the tart pan on a baking sheet (to catch any potential drips) and bake in the preheated oven at 175°C (350°F) for 25-30 minutes. The filling should be set around the edges but still have a slight wobble in the very center when gently shaken. Avoid overbaking, as this can make the filling rubbery.
⏱️ 25-30 minutes - 7
Rest and serve: Remove the tart from the oven and let it cool in the pan on a wire rack for at least 10 minutes before carefully removing the outer ring. Serve the Västerbottenpaj warm. It is traditionally enjoyed with pickled chanterelles or other pickled mushrooms, and a shot of aquavit.
⏱️ 10 minutes resting
💡 Pro Tips
- ✓Västerbotten cheese is unique and irreplaceable for this recipe. If unavailable, a very sharp, aged cheddar or Gruyère could be a distant substitute, but the authentic flavor will be missed.
- ✓The key to a perfect filling is to avoid overbaking. The center should retain a slight jiggle, indicating a creamy texture.
- ✓This pie is a staple at Swedish crayfish parties ('kräftskiva') and Midsummer celebrations, but it's delicious any time of year.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add cooked, peeled shrimp or small crayfish tails on top of the cheese before pouring the filling.
- Prepare as mini tartlets using a muffin tin or smaller tartlet molds. Adjust baking time accordingly (likely shorter).