Vary your Västerbotten cheese pie with spring primeurs. Suitable for Easter dinner. Cook and enjoy!
150 g butter
2.5 dl wheat flour
1 cup graham flour
100 g Västerbottensost®, grated
3 tablespoons of water
1 tsp salt
1 egg, for brushing
80 g Västerbottensost®, grated
1.5 dl crème fraiche 2 tablespoons olive oil
1 tsp finely grated lemon zest
Salt and black pepper
0.5 dl finely cut chives
1 bunch of asparagus
1 bunch of mini carrots
1 bunch of radishes
1 bunch of green onions
1 sachet of lettuce shoots
Mixed chopped herbs, such as chervil and cress
Västerbottensostpaj® with spring primeurs
Pie dough: Preheat the oven to 175°.
Put all the ingredients for the pie dough, except the egg, in a food processor.
Quickly mix together into a crumbly dough.
Press the dough into a pie pan with a removable edge, about 23 cm in diameter.
Let rest in the fridge for about 30 minutes.
Gnaw the bottom with a fork and brush with the beaten egg.
Bake in the middle of the oven for about 30 minutes. Allow to cool completely in the mold.
Mix all the ingredients for the filling except the chives in a food processor.
Mix into a fluffy cheese crème.
Turn down the chives and leave in the fridge until serving.
Rinse and cut down or divide the primeurs.
Cook the asparagus for 1–3 minutes and the carrots for 2–4 minutes in lightly salted water.
Cool directly in ice-cold water.
Put the radishes in ice-cold water so that they are deliciously crispy.
Take the pie crust out of the pan and fill with the cheese crème.
Top with primeurs, salad shoots and herbs.
If you get topping over, you can serve it as a scrumptious salad.
