Swedish Cheese Pie (VÄSTERBOTTENSPAJ)

I come back time and again to this pie (or, in the more American sense, tart). It is as much a staple at a festive party (topped with whitefish or salmon caviar) as it is at a simple dinner with friends. Creamy, salty and full of flavor, it is ridiculously easy to make. Traditionally, we make it with Västerbottensost, a Swedish hard cheese with a sharp, salty character. You might find Västerbottensost difficult to track down, so an extra sharp cheddar or aged gruyère works just as well.

SERVES 8–10

INGREDIENTS

The Swedish Cookbook Niklas Ekstedt

FOR THE PIE DOUGH

• 2¾ cups plus 1 tablespoon (350g) all-purpose flour, plus more for rolling

• 2 sticks plus 1 tablespoon (250g) butter, cubed and chilled

  FOR THE FILLING

• 6 eggs

• 1⅔ cups heavy cream

• 4 cups shredded Västerbotten (or use extra sharp cheddar or aged gruyère cheese)

• salt and white pepper

FOR THE TOPPINGS (OPTIONAL)

• a bunch of radishes, trimmed and halved (keep the leaves)

• a few handfuls of spinach leaves

• dollops of crème fraîche or sour cream, to serve

DIRECTIONS

First, make the pie dough. In a bowl, rub together the flour and butter until the mixture resembles breadcrumbs. Add 2 tablespoons of water and bring the mixture together into a ball of dough. Wrap the dough in plastic wrap and rest it in the fridge for 30 minutes. Meanwhile, heat the oven to 425°F. Grease an 11-inch loose-bottomed tart pan (2 inches deep) and line it with parchment paper.

Once the pie dough has rested, roll it out on a lightly floured work surface to a circle large enough to fit the tart pan neatly with a little overhang. Carefully transfer the rolled-out dough to the pan, draping it over the rim and letting the middle sag into the hollow. Gently ease the dough into the corners. Trim any excess.

Place a piece of scrunched-up parchment paper into the center of the tart case and fill with pie weights or rice. Blind bake the tart crust for 10 minutes, until lightly golden. Remove the weights or rice and paper and trim the crust edge to neaten (or leave it rustic, if you prefer). Leave the crust to cool slightly and leave the oven on.

While the tart crust is cooling, make the filling. In a bowl, whisk together the eggs and heavy cream and stir in the cheese. Season with salt and pepper. Pour the filling into the cooled tart crust (it won’t fill all the way to the top, which leaves room for extra toppings), and bake for 30 minutes, until the filling is puffed and golden with a slight wobble in the center, and the edge of the crust is deep golden.

Leave the tart to cool in the pan, then remove it and transfer it to a serving plate. Top the tart with your choice of extras – radishes and their reserved green tops and spinach are a good option, with crème fraîche or sour cream alongside.

Excerpted from The Swedish Cookbook: Lagom Flavors for the Modern Kitchen. Used with the permission of the publisher, Bloomsbury. Text copyright © 2026 by Niklas Ekstedt, Photography copyright © 2026 by Haarala Hamilton

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