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.