Buttery, flaky pastry filled with a rich, creamy Västerbottensost custard, roasted shallots, fresh thyme, and a touch of brown butter. Served with horseradish crème fraîche, chives, and Kalix Löjrom for the ultimate Swedish celebration tart.
Few dishes feel as unmistakably Swedish as Västerbottensostpaj.
Rich, elegant, and deeply flavorful, this classic Swedish cheese tart appears on celebration tables throughout the country, from Midsummer lunches and crayfish parties to weddings, birthdays, Easter, and Christmas buffets.
The secret lies in the cheese.
Västerbottensost is one of Sweden's most celebrated cheeses, produced exclusively in Burträsk in northern Sweden. With its intense nutty flavor, gentle saltiness, and crystalline texture, it creates a custard filling unlike any other cheese tart.
At Swedish Cravings, we've taken the traditional recipe and refined every detail. Our Signature version combines a buttery pâte brisée crust, roasted shallots, a silky cheese custard, fresh thyme, and a subtle touch of brown butter.
Served with horseradish crème fraîche, Kalix Löjrom, and fresh herbs, it becomes an elegant centerpiece worthy of Sweden's finest celebrations.
The Story Behind Västerbottensostpaj
Västerbottensost has been produced in northern Sweden since the late nineteenth century and remains one of the country's most protected and treasured cheeses.
The exact recipe is closely guarded, and the cheese can only be produced in the small town of Burträsk.
Over time, Swedish cooks discovered that its strong, nutty character made it perfect for savory pies.
Today, Västerbottensostpaj is one of Sweden's most beloved celebration dishes.
It appears especially often during:
- Midsummer
- Crayfish parties
- Easter
- Christmas
- Weddings
- Summer buffets
Few Swedish buffet tables feel complete without it.
The Swedish Cravings Signature
We wanted to preserve the unmistakable flavor of traditional Västerbottensostpaj while refining the texture.
Our version uses:
- Homemade buttery pastry
- Genuine Västerbottensost
- Roasted shallots
- Fresh thyme
- A splash of cream
- Brown butter
- Horseradish crème fraîche
- Kalix Löjrom
The result is:
Crisp.
Silky.
Nutty.
Elegant.
Completely Swedish.
Ingredients
Pastry
- 250 g all-purpose flour
- 150 g cold unsalted butter
- ½ tsp sea salt
- 1 egg yolk
- 2–3 tbsp ice water
Filling
- 300 g Västerbottensost, freshly grated
- 4 large eggs
- 300 ml heavy cream
- 150 ml whole milk
- 3 shallots, thinly sliced
- 30 g butter
- 1 tsp fresh thyme
- ½ tsp Dijon mustard
- ½ tsp white pepper
- ¼ tsp freshly grated nutmeg
- Sea salt
Brown Butter Finish
- 50 g unsalted butter
- Fresh thyme
Horseradish Crème Fraîche
- 200 g crème fraîche
- 1 tbsp freshly grated horseradish
- 1 tsp lemon juice
- Sea salt
- White pepper
For Decoration
- Kalix Löjrom
- Fresh chives
- Fresh dill
- Microgreens
- Thin lemon slices
Instructions
Prepare the Pastry
Combine flour and salt.
Cut the cold butter into cubes.
Work the butter into the flour until the mixture resembles coarse crumbs.
Add the egg yolk.
Add ice water one tablespoon at a time until the dough just comes together.
Do not knead.
Shape into a disc.
Wrap and refrigerate for 1 hour.
Roll the Dough
Roll the chilled dough approximately 3 mm thick.
Press it gently into a 24 cm tart pan.
Trim the edges.
Dock the base lightly with a fork.
Refrigerate again for 30 minutes.
Blind Bake the Pastry
Preheat oven to:
190°C (375°F)
Line the pastry with baking paper.
Fill with baking beans.
Bake for 15 minutes.
Remove the paper and beans.
Bake another 5–7 minutes until lightly golden.
Reduce oven temperature to:
170°C (340°F)
Roast the Shallots
Melt the butter in a pan.
Add the shallots.
Cook slowly over medium-low heat for approximately 15 minutes.
The shallots should become:
Soft.
Golden.
Sweet.
Not caramelized heavily.
Add the thyme.
Remove from the heat.
Prepare the Filling
Whisk together:
- Eggs
- Cream
- Milk
- Dijon mustard
- White pepper
- Nutmeg
Fold in the grated Västerbottensost.
Add the roasted shallots.
Taste.
Add salt only if necessary.
The cheese is naturally salty.
Fill the Tart
Place the tart shell on a baking tray.
Pour in the cheese mixture.
Spread the shallots evenly.
Bake approximately:
30–35 minutes
The center should:
Be softly set.
Still move slightly when shaken.
Never become firm.
The Swedish Cravings Brown Butter Finish
While the tart rests, melt the butter in a small saucepan.
Allow it to cook until it becomes golden and develops a nutty aroma.
Add a few thyme leaves.
Remove immediately from the heat.
Brush a small amount over the warm tart.
This creates a wonderful nutty aroma that complements the Västerbottensost perfectly.
Rest the Tart
Allow the tart to cool for at least:
20–30 minutes
This allows the custard to finish setting.
Västerbottensostpaj tastes best:
Warm.
Room temperature.
Or lightly chilled.
Never piping hot.
Prepare the Horseradish Crème Fraîche
Mix:
Crème fraîche.
Horseradish.
Lemon juice.
Salt.
White pepper.
Refrigerate at least:
30 minutes
This allows the flavors to develop.
Serving the Swedish Cravings Way
Place a slice of tart onto a white plate.
Add a spoonful of horseradish crème fraîche.
Finish with:
Kalix Löjrom.
Fresh dill.
Chives.
Microgreens.
Lemon wedge.
A few drops of brown butter.
Serve with:
Dry white wine.
Swedish beer.
Aquavit.
Or sparkling water with lemon.
Swedish Cravings Chef's Tips
- Always use genuine Västerbottensost.
- Grate the cheese yourself.
- Rest the dough twice.
- Blind bake the pastry.
- Slow cook the shallots.
- Never overbake the custard.
- Let the tart rest before cutting.
- Serve slightly warm.
- Add Löjrom immediately before serving.
- Use fresh horseradish when possible.
Serving for a Crayfish Party
Västerbottensostpaj is one of the most popular dishes served during the Swedish kräftskiva.
Serve it alongside:
Dill-cooked crayfish.
Swedish beer.
Aquavit.
Cold salads.
Few dishes complement crayfish better.
Frequently Asked Questions
Can I use another cheese?
Yes.
However, the flavor will be different.
Use a strong aged cheese such as:
- Gruyère
- Comté
- Parmesan mixed with mature cheddar
But only Västerbottensost produces the true Swedish flavor.
Can I make it the day before?
Yes.
Västerbottensostpaj actually tastes excellent after resting overnight.
Reheat gently:
150°C (300°F) for approximately 15 minutes.
Can I freeze it?
Yes.
Freeze completely cooled slices.
Wrap individually.
Freeze up to:
2 months.
Thaw overnight in the refrigerator.
The Swedish Cravings Secret
The greatest mistake people make with Västerbottensostpaj is overbaking.
The center should still:
Move slightly.
Look creamy.
Feel soft.
Residual heat continues cooking the custard after leaving the oven.
Overbake it and the texture becomes firm.
Remove it early and the result becomes silky and luxurious.
A Taste of Swedish Celebration
Few dishes appear at as many Swedish celebrations as Västerbottensostpaj.
It's rustic enough for a summer crayfish party yet elegant enough for weddings and holiday tables.
At Swedish Cravings, we've honoured the traditional recipe while refining the details that matter most: buttery pastry, caramelized shallots, silky custard, browned butter, fresh herbs, and of course authentic Västerbottensost.
Whether served at Midsummer, Easter, Christmas, or beside a table piled high with Swedish crayfish, this Signature Västerbottensostpaj brings one of Sweden's greatest culinary traditions to life.
Smaklig måltid, and welcome to the taste of Sweden.
Shop Authentic Swedish Favorites
Complete your Swedish Västerbottensostpaj experience with authentic products from Sweden:
- Västerbottensost
- Kalix Löjrom
- Swedish crispbread
- Swedish seafood delicacies
- Swedish coffee
Everything is carefully selected to help you recreate authentic Swedish dishes wherever you live.
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