I adore a good cheese tart. Whether you call it a tart, quiche or flan, I’m a fan, and couldn’t to try Trine Hahnemann’s Swedish Cheese Tart recipe from her book The Scandinavian Cookbook.
Read our full review of The Scandinavian Cookbook, here.
Hahnemann recommends serving the tart warm with a crisp green salad and slices of Skagen ham, suggesting Serrano or Parma as substitutes.
Swedish Cheese Tart
- 250 g puff pastry
- 4 eggs
- 150 ml whole milk
- 300 g Västerbotten cheese, or strong hard cheese such as Cheddar, grated
- 1/2 tsp salt
- butter, for greasing
Note: We recommend using a tart tin with perforated bottom, as Hahnemann suggests. Our ceramic dish resulted in a slightly soggy pastry base.
Preheat the oven to 180 C (Gas 4).
Butter a 20 cm-diameter tart tin (preferably one with a perforated base, to help make the pastry crunchy).
Roll out the pastry on a floured work surface until thin and use it to line the tart tin.
In a bowl, beat the eggs and milk and stir in the grated cheese, salt and lots of freshly ground pepper.
Pour the mixture into the tart case.
Bake for 45 minutes.
I wondered whether the recipe would taste much different to a regular school-dinner style cheese tart, but even though we substituted Cheddar in place of Västerbotten cheese, the high cheese to egg ratio gave the Swedish cheese tart a distinct taste and texture which we very much liked.
We served it warm with a crisp salad of raw sugar snap peas and red onion, with slices of Parma ham, with their veins of creamy fat. The tart is also very good cold, and made an excellent packed lunch the next day.
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The Scandinavian Cookbook by Trina Hahnemann is published by Quadrille. Kavey Eats received a review copy.
Please leave a comment - I love hearing from you!13 Comments to "Swedish Cheese Tart Recipe"
Delighted you've caught us up on the Scandi trend without adopting the Ikea style for assembly instructions. Otherwise your Swedish cheese tart recipe would consist only of diagrams and Xs over mistakes you shouldn't make but invariably do.
The photos in this book are absoultely stunning. The book makes me feel really relaxed. I have never been to Scandinavia but this book, and the growing trend in all things food pointing in its direction, i am sure, willl have me visit soon. Lovely review Kavey, your book reviews always are!
I've only just eaten breakfast and the thought of Kottbullar made me hungry again and then pictures of your cheese tart and I'm pretty much drooling on the keyboard. Will certainly be trying that recipe out very soon.
Love the blog
Lovely post Kavey. The cheese tart looks gorgeous. I think I have book *need* now too.
Good post Kavey – I always enjoy reading your blog.
I too am delighted to see an increased interest in Scandinavian cooking. At its heart, traditional Scandinavian cuisine is simple, conservative food borne of the relatively temperate climate and northern latitude. Think preserved fish, meat, and game, berries, coarse breads, wild herbs and root vegetables.
When done well it can be stunning in its simplicity and flavour. Sadly, however, it is quite difficult to find decent Scandinavian food here. It’s more likely you will encounter greasy meatballs of mechanically recovered meat, smothered with a gloopy brown sauce, and if you came to Norway today you would think the national dish was hot dogs. I get the feeling that people here (wrongly) believe their cuisine is not ‘good enough’ to warrant special attention.
My hope is that this renewed interest in Scandi cooking will serve to create a food revival here in Scandinavia, in much the same way that Britain has rediscovered and re-interpreted its culinary traditions – pies, stews, offal, puddings, sausages etc. There already has been progress – witness the Manifesto for the New Nordic Kitchen (www.nordiskkoekken.dk/manifest_engelsk.htm). Scandinavia really has some wonderful local produce, all it needs is for more enlightened souls to appreciate and make the most of this wonderful local bounty.
oooh those marzipan covered sweets sounds divine! I had no idea you had spent so much time in Sweden growing up either – very cool. You know the restaurant Scandinavian Kitchen is right around the corner from my new workplace, if you want to meet up for lunch soon?
@youngandfoodish – well we do have our fair share of Ikea bits and pieces at home, mostly storage units and photo frames! 😉 Could be quite amusing to write a recipe in the style of Ikea assembly instructions!
@lostinthelarder – you flatterer you! I'm so glad you enjoy my cookery book reviews. I really enjoy doing them and always like to make a recipe from them before posting – it's hard to make a useful assessment otherwise – I need to know how well the recipes work, whether I can follow the instructions etc. Thanks again for sending me this one via your competition! What with this and the Snowflakes book, I'm also longing to make another trip, perhaps to visit a friend in Copenhagen…
@Rebecca – thank you! Do try it, it's very simple and pretty quick to prepare, then just wait for it to cook!
@george – I am meant not to be buying any more cookery books at the moment as our shelves are groaning under the weight. But winning them (and being sent them to review) doesn't count as buying them!
@Nordic Nibbler – welcome to my blog, thank you so much for visiting and for your great comment. I think one of the good things about this book is that it reminds people that, whilst Scandinavia is cold and dark during the winter, it also enjoys a glorious summer with lots of fantastic fresh produce and lighter summer dishes too.
@Foxie – I was there just recently, didn't realise your new job was nearby. Yes, am up for meeting there sometime soon! x
Sounds good – Falling Cloudberries is also good for Scandi recipes
Oooh my Dad got me that cookbook for Christmas and I've still not used it… I must dig it out. That cheese pie looks superlush!!!!!
@gourmet chick – Oooh I think I have that somewhere. I'm sure I picked it up cheap from TKMaxx but it disappeared into one of my piles before I got into it… thanks for reminder.
@feedingboys – it's tasty!
Kavita chiquita you are a girl after my own heart, I LOVE that you chose the cheese tart to test for your blog post on The Scandinavian Kitchen.
Trina's book is such a treat, both the recipes and Ranek's beautiful photography give this book a timeless appeal. I've tried quite a lot of Trine's recipes over the past year and they're very very good.
Of course I'm biased but Scandi food is the way to go: healthy, delicious and who could fail to love those vaccuum cleaners 😉
Thanks for the tip on the book, got to check it out. That tart looks absolutely delish, so creamy 😀
@Sig – you know me and cheese! 🙂
@HH – would definitely recommend the tart, do try it out!