PASTRY
300g/2¼ cups plain/all-purpose flour
180g/¾ cup cold butter
2tbsp cold water
FILLING
4 eggs
350ml/1½ cups double/heavy cream
150ml/⅔ cup milk
1tsp cayenne pepper
A generous pinch of white pepper
300g/10oz Västerbottenost,* grated
EQUIPMENT
Large loose-bottomed tart tin/pan (I use a 25 x 20cm/10 x 8in rectangular one, but a deep round one would work too).
* You can find it in IKEA (of course) or online, or you can substitute a mix of mature Cheddar and Gruyère.
This is a gorgeous centerpiece for the midsummer table: a salty, rich tart that works best alongside salads full of still-tender vegetables, pickles, and leafy greens dressed with a sharp vinaigrette. It’s better the day after you bake it too, so do what I do, and put it in the oven once the sun goes down the day before midsummer.
Serves 12 as part of a smörgåsbord
1. In a food processor, blitz the flour and butter until they resemble breadcrumbs. You can do this with your hands, by rubbing the butter into the flour using only your fingertips, but the pastry is quite buttery, and can be difficult to work with in summer. Add the water, a little at a time, until the pastry comes together in a ball.
2. Wrap the pastry in plastic wrap, and refrigerate for at least half an hour.
3. Preheat the oven to 200C fan/425F/gas 7. Roll out the pastry to the thickness of a coin, and use it to line a tart tin. Patch up any tears in the pastry, and prick the base all over with a fork. Return to the fridge for half an hour.
4. Line the pastry with a couple of sheets of plastic wrap, and then fill with baking beans or rice. Bake for 20 minutes, then remove the plastic wrap and beans, and bake for a further 10 minutes, until a deep golden brown.
5. Meanwhile, make the filling. Beat the eggs, cream, and milk together, and season with the cayenne and white pepper. Add the grated cheese. The cheese is very salty, so you shouldn’t need to add salt.
6. Reduce the oven temperature to 180C fan/400F/gas 6, pour the filling into the tart case, and bake for 30 minutes, until browned on top. The filling will puff up, but will fall again once it’s out of the oven. Serve at room temperature, cut into slices.