June 08, 2015

Vasterbottensost Cheese Flan Recipe

 Photo by Vasterbottensost

Following on from the delicious Swedish meatball recipe by Bronte Aurell of ScandiKitchn, here's another amazing recipe she shared with us. Wobbly and ultra cheesy flan made with Vasterbottensost cheese. The homemade pastry was buttery and crumbly, holding all that cheesy filling together. 
 
Bronte recommends serving it with lumpfish roe and onion on the side, as show in the photo above.

Thanks to Bronte for the recipe!

Västerbottensost Paj
 
Ingredients:

Pastry:
-       125g cold butter
-       200g plain flour
-       Pinch of salt
-       1 egg
-       Water, if needed

Filling:
-       250g Västerbottensost
-       3 eggs
-       100ml whole milk
-       250ml double cream
-       ½ tsp Paprika
-       Salt
-       Pepper

Tart tin with loose base (22-23cm diameter)

Preparation:
1.     Heat oven to 180C. To make the pastry, blitz all ingredients in a food processor until a dough forms. Leave to chill for 30 minutes before using.
2.     Roll out the dough and line the pastry tin. Prick the base with a fork or bake weighed down with baking beans. Bake blind for 10-12 minutes.
3.     Meanwhile, mix the ingredients for the filling and stir in the grated Västerbottensost last.
4.     Carefully pour the mixture into the pastry case. Pop it back in the oven and bake for 15-20 minutes until done – it will puff up quite a bit towards the end. Leave to cool before slicing.
5.     Serve with Romsås – a caviar sauce – or if you can get real bleak roe, serve with a spoonful of this and some crème fraiche and chopped fresh red onion.

Caviar Sauce
-       1 jar of red lumpfish roe
-       3 tbsp. crème fraiche

Mix together, leave to set for a while, stir again and serve as a sauce for the Paj.

This Paj is served at room temp, not usually hot. Serve as part of a summery smörgåsbord, or with a simple leafy salad. This Paj is an essential item at a Crayfish party (always in August).

2 comments

  1. Looks so delicious! Cannot wait to try your recipe :)

    ReplyDelete
    Replies
    1. Thanks Amanda Jane, I hope you like it. I just made it again for dinner tonight! haha

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