Pastries with Västerbottensost and wild tomatoes


Follow these steps

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

Pie dough:
125 g butter
30 cl flour
1 tbsp water

200 g grated Västerbottensost®
4 eggs
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.

How useful was this post?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 3

No votes so far! Be the first to rate this post.