Perhaps our greatest classic. In this updated, slightly more stable version, it can be eaten by hand. Do you prefer the classic recipe? Reduce by one egg and 50 g Västerbottensost.
Approx. 4 people
125 g butter
30 cl flour
1 tbsp water
200 g grated Västerbottensost®
20 cl double cream
1 bag fresh baby spinach (65 g)
10 yellow cherry tomatoes
Salt and pepper
Put the oven on at 225 °C. 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.