Local name: Västerbottenspaj
A Swedish shortcrust tart filled with aged northern cheese and cream, baked until just set and served with cherry tomatoes.
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The cheese brings plenty of salt already. Taste the filling before you season: in most cases pepper alone balances the cream.
An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.
Aged comté, as the recipe suggests, is the closest match: you need a long-matured cheese, dry and crystalline, with a frankly salty flavour. A young, soft cheese releases water and gives a bland, sloppy filling.
Taste first, and usually no. The aged cheese brings plenty of salt already, and 250 g to three eggs is a lot of it. Black pepper is generally enough to balance the cream.
The egg and cream filling is liquid and would soak into raw shortcrust. Fifteen minutes at 200 degrees with the base pricked sets a crust that stays crumbly underneath. Just watch that it does not colour too much, since it goes back in for another thirty minutes.
From Egyptian ful to Costa Rican gallo pinto and Turkish menemen, why so many cultures greet the morning with warm, savoury, protein-rich dishes.
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