Swedish cheese tart – Västerbottenpaj – Kräftskiva

Ingredients for 6 servings:

• 150 g wheat flour
• ½ tsp salt
• 125 g butter
• 1 egg(s)
• 3 eggs
• 300 g Västerbotten cheese, grated
• 100 ml milk
• 250 ml cream
• n. B. Fresh herbs, especially dill, chopped, but also oregano or thyme
• e.g. chili powder

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 40 minutes

Side dish for the Swedish crayfish feast Kräftskiva

Mix the flour, salt, and butter. Add the egg and knead into a ball. Roll it out onto a 24 cm diameter cake tin. Let the dough rest in the refrigerator for half an hour. Then prick the base several times with a fork and pre-bake in the oven at 200 degrees (top and bottom heat) for 10-15 minutes. In the meantime, grate the cheese. Whisk together the milk, cream, and eggs, then add the grated cheese. Season with salt and pepper. Be sparing with the salt; depending on the cheese, there may be enough salt on its own. If you like a little more kick, add a touch of chili. Pour the mixture onto the pre-baked pastry case and bake in the lower part of the oven for 25-30 minutes. The tart is ready when the mixture has set and turned a beautiful golden brown. Sprinkle with the chopped herbs and serve lukewarm. The cheese pie is a classic accompaniment to Swedish-style crayfish and is often served as a side dish at the Kräftskiva (traditional Swedish kebab festival). Västerbotten is a region in northern Sweden located on the Baltic coast. The cheese is a strong, aromatic hard cheese. Since Västerbottensost isn’t exactly common on supermarket shelves, you can substitute it with a comparable cheese or hard cheese of your choice.