Description
Perfect as an appetizer or a savory morning dish, the Swedish pastry is filled with an egg and cheese custard with the iconic cheese and summer’s tomatoes.
Ingredients
Scale
Pie dough:
- 125 g (4.4 ounces) butter
- 30 cl (10 ounces) flour
- 1 tbsp water
Filling:
- 200 g (7 ounces) grated Västerbottensost cheese
- 4 eggs
- 20 cl (6.6 fluid ounces) double cream
- 1 bag fresh baby spinach (65 g or 2.3 ounces)
- 10 yellow cherry tomatoes
- Salt and pepper
Instructions
- Put the oven on at 225 °C (437F). Mix the butter and flour in a food processor into a crumbly lump. Add the water and mix together into a smooth dough. Press out in a bread baking mould. Prick the pie dough in the bottom and pre-bake for about 15 minutes.
- Tip: To get the edges to stay up, you can cover the dough with foil and fill up, for example with peas, while pre-baking.
- Whisk egg and cream, add the cheese. Salt and pepper to taste. Fold in the spinach and tomatoes, cut in half. Pour the cheese filling into the pie shell and bake for about 30 minutes until the pie has set and taken on a good colour. Leave to cool and cut out in neat pieces. Serve the pastries wrapped in waxed paper.
- Category: Appetizer