Vasterbottensost Pie With Asparagus
Prep time
Cook time
Total time
A delicious cheese flan, with rich pastry and a soft light cheese filling and sweet young asparagus.
Glamorous Glutton:
Cuisine: Swedish
Serves: serves 8
  • For The Pastry
  • 125g Cold butter
  • 200g Plain flour
  • Pinch of salt
  • 1 Large egg
  • Water if needed - 1 tsp at a time
  • For The Filling
  • 3 Eggs
  • 100ml Whole milk
  • 250ml Double cream
  • 250g Vasterbottensost
  • ½tsp Paprika
  • salt and pepper to taste
  • 110g fine asparagus
  • Loose base 22-23 cm tart tin
  1. Heat oven to 180c 160c fan, Gas mark 4, 350f, grease the flan tin
  2. Put all the pastry ingredients in a food processor and blitz until a dough is formed. Wrap in cling film and place in the fridge for 30 minutes.
  3. Roll out the dough and line the flan tin with the pastry. Prick the base of the pastry all over with a fork or cover directly with parchment paper and weigh down with baking beans.
  4. Bake blind for 10 - 12 minutes.
  5. Meanwhile, mix the ingredients for the filling excluding the asparagus and stir in the Vasterbottensost last.
  6. Remove the flan from the oven and remove the parchment paper and baking beans.
  7. Carefully pour the mixture into the pastry case. Arrange the asparagus on the mixture and pop it back in the oven and bake for 15-20 minutes until done - It will puff up quite a bit towards the end.
  8. Leave to cool before slicing.
  9. Serve with Romsås - a caviar sauce -or if you can get real black roe, serve with a spoonful of this and some creme fraiche with chopped fresh red onion.
Recipe by Glamorous at