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Vary your Västerbotten cheese pie with pickled tomatoes and mascarpone. Suitable equally well for Midsummer, Easter or Christmas. Cook and enjoy!
2 dl wheat flour
1 cup graham flour
125 g of cold butter
1 tsp cumin seeds
3 tablespoons cold water
1 egg yolk, for brushing
300 g tomatoes, mixed varieties
1.5 dl water
1 cup powdered sugar
0.5 dl acetic liquor (12%) 1 tsp salt
2 tablespoons of picked crown dill
1.5 dl mascarpone
Västerbottensostpaj with pickled tomatoes
Slice or divide the tomatoes to be pickled and place in a bowl.
Mix the ingredients for the layer, also the crown dill, and stir until the sugar has dissolved.
Pour the layers over the tomatoes and leave to soak for at least an hour.
Chop flour, butter and cumin into a crumbly mass in a food processor or by hand.
Add cold water and quickly mix together into a dough.
Wrap and let rest in the fridge for about 30 minutes.
Preheat the oven to 175° hot air.
Mix mascarpone and Västerbotten’s cheese® and taste with salt.
Roll out the dough into a roundel, about 20 cm in diameter, on a floured baking table.
Put the filling in the center and spread out, leaving a couple of centimeters at the edge.
Fold over the kan-ten and brush the edge with the yolk.
Bake in the lower part of the oven for about 40 minutes.
Remove and let cool slightly.
Top with the pickled tomatoes when serving.
4 / 5. 1
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