Swedish Vasterbottenpaj or Cheese Pie
Inspired by Sweden’s beloved Västerbottenpaj, this savory cheese pie gets a delicious twist with imported Gruyère, prized for its rich, nutty flavor and beautiful melt. A buttery, flaky crust cradles a silky Gruyère-filled custard that bakes until golden and irresistible. Serve it at room temperature or chilled for an elegant appetizer, brunch dish, or addition to a festive spread.
Ingredients
- 1 frozen pie crust defrosted in the refrigerator
- 3 large eggs
- 1 cup heavy cream
- 3 cups grated imported Gruyere cheese divided
- Pinch each of salt pepper, cumin
- Fresh dill or chives for garnish
Instructions
- Gently place defrosted pie crust into a 9” pie pan or tart pan, pressing into the sides or ridges. Return to the freezer for 20 minutes to set and reduce shrinkage.
- Preheat your oven to 400 degrees. Remove the pan from the freezer and place a piece of lightly crumpled parchment paper in the bottom of the crust. Add pie weights or dried beans to weigh down the paper. Bake your crust for 12 minutes or until lightly browned. Remove from the oven, remove parchment and pie weights, and cool slightly for 5 minutes.
- Reduce oven temperature to 350 degrees. In a large bowl, whisk together eggs, heavy cream, 2 ½ cups of imported Gruyere, salt, pepper, and cumin. Pour filling into the crust, sprinkle remaining ½ cup grated imported Gruyere on top, and bake for 30 minutes or until lightly browned and center is set.
- Cool for 10-15 minutes before unmolding your tart from the pan (or slicing and serving from a pie pan). Serve at room temperature garnished with fresh dill or chives. Chill in the refrigerator if you’ll be serving later.
