Swedish Västerbotten Cheese Tart with Crème Fraîche

Why You’ll Love This Recipe

• Buttery, crisp crust and a custardy, tangy cheese filling that bakes up gorgeously golden.
• Equally delicious warm or at room temperature—perfect for brunch, lunch, or a make-ahead dinner party.
• Clear, reliable method with blind-baking for a no-soggy-bottom finish.
• Includes tips and a smart cheese substitute if Västerbotten is hard to find.

Grocery List

• Produce: 1 small red onion, fresh dill or chives, 1 lemon, 4 cups baby salad greens
• Dairy: Västerbotten cheese (250 g), heavy cream (300 ml), unsalted butter (115 g), crème fraîche (150 ml), 4 large eggs (1 yolk for crust + 3 for filling)
• Pantry: All-purpose flour, fine salt, white pepper, nutmeg (optional), Dijon mustard, olive oil

Full Ingredients

Pastry Crust

• All-purpose flour: 1 1/2 cups (180 g)
• Fine sea salt: 1/2 tsp
• Cold unsalted butter, cubed: 1/2 cup (115 g)
• Large egg yolk: 1
• Ice water: 1–2 tbsp, as needed

Cheese Custard Filling

• Västerbotten cheese, finely grated: 250 g (about 2 1/2 cups lightly packed)
• Large eggs: 3
• Heavy cream: 1 1/4 cups (300 ml)
• Fine salt: 1/4 tsp
• Ground white pepper: 1/4 tsp
• Ground nutmeg: a small pinch (optional)

To Serve

• Crème fraîche: 2/3 cup (150 ml)
• Red onion: 1 small, finely minced (soak in cold water or a little red wine vinegar for 5 minutes to mellow, then drain)
• Fresh dill or chives: 1–2 tbsp, finely chopped

Simple Salad

• Baby salad greens: 4 cups
• Extra-virgin olive oil: 2 tbsp
• Fresh lemon juice: 1 tbsp
• Dijon mustard: 1/2 tsp
• Honey or sugar: 1/4 tsp (optional, to balance)
• Fine salt and freshly ground black pepper: to taste

Step-by-Step Instructions

Step 1: Make the pastry dough

In a food processor, pulse the flour and salt to combine. Scatter in the cold butter and pulse until the mixture looks like coarse breadcrumbs with a few pea-size bits. Add the egg yolk and 1 tbsp ice water. Pulse just until the dough begins to clump; if dry, add up to 1 more tbsp water. Tip onto the counter, gather into a smooth disk, wrap, and chill for 30 minutes.

Step 2: Roll and line the pan

On a lightly floured surface, roll the dough into a 12-inch (30 cm) round. Drape it over a 9-inch (23 cm) fluted tart pan with a removable bottom. Press into the corners and up the sides. Trim excess flush with the rim. Chill 10–15 minutes (or freeze 10 minutes) to relax and firm the dough.

Step 3: Blind-bake the crust

Heat the oven to 200°C/400°F with a baking sheet on the middle-lower rack. Dock the base of the chilled crust with a fork. Line with parchment and fill to the top with pie weights or dried beans. Bake 12–15 minutes until the edges just start to color. Carefully remove the weights and parchment, and bake 5 minutes more until the base looks dry. Set the shell on a rack while you mix the filling.

Step 4: Make the cheese custard

Reduce the oven to 190°C/375°F. In a bowl, whisk the eggs, cream, salt, white pepper, and nutmeg (if using) until smooth but not frothy. Fold in the finely grated Västerbotten cheese. Let the custard sit for 2 minutes to let bubbles rise (this helps a smooth top).

Step 5: Fill and bake

Place the tart shell on a baking sheet. Pour in the custard and gently nudge the cheese to distribute evenly. Bake 20–25 minutes until the top is burnished golden with tiny brown freckles and the center has a slight wobble when jiggled. If you have an instant-read thermometer, the center should be 72–75°C (162–167°F).

Step 6: Rest and garnish

Cool the tart on a rack for 10–15 minutes to set. Meanwhile, soak the minced red onion in cold water or a splash of red wine vinegar for 5 minutes, then drain and pat dry. Cut the tart into wedges and top each with a generous spoonful of crème fraîche, a sprinkle of red onion, and dill or chives.

Step 7: Toss the simple salad and serve

In a large bowl, whisk the olive oil, lemon juice, Dijon, and honey (if using). Season with salt and pepper, then toss with the greens just before serving. Serve the salad alongside warm or room-temperature slices of Västerbottenpaj.

Pro Tips

• Finely grate the cheese for the silkiest custard and even melt—small holes on a box grater are perfect.
• Keep the dough and equipment cold. A quick freeze of the lined shell prevents shrinking and yields extra-crisp edges.
• Bake on a preheated baking sheet to help set the base and avoid a soggy bottom.
• Don’t overbake. Pull the tart with a slight jiggle in the center; it will finish setting as it cools.
• No Västerbotten? Use 170 g sharp aged cheddar plus 80 g finely grated Parmesan or aged Gruyère for a similar savory tang.

Variations

• Mini Tartlets: Line a 12-cup muffin tin with circles of dough, blind-bake 8–9 minutes, then fill and bake 12–15 minutes.
• Gluten-Free: Use a 1:1 gluten-free flour blend for the crust. Add an extra teaspoon of ice water if needed; blind-bake as directed.
• Holiday Luxe: Spoon a little Swedish löjrom (or salmon roe) over the crème fraîche with red onion and dill for a festive finish.

Storage & Make-Ahead

The baked tart keeps covered in the refrigerator for up to 3 days. Reheat on a baking sheet at 175°C/350°F for 10–15 minutes to re-crisp, or serve at room temperature. The unbaked dough disk can be refrigerated for 2 days or frozen up to 2 months (thaw overnight in the fridge). The fully baked tart also freezes well: wrap tightly and freeze up to 2 months; reheat from frozen at 160°C/325°F for 25–30 minutes.

Nutrition (per serving)

Approximate per slice (1/8 tart, without salad): 460–480 calories; 16–18 g protein; 30–35 g fat; 16–22 g carbohydrates; 1 g fiber; 450–650 mg sodium.