Västerbotten Cheese and Red Onion Spelt Galette
Classic Swedish Västerbotten cheese has been added to red onion to make this simple savoury galette. This dish is perfect for a light lunch or as part of a delicious picnic. This flexible recipe can be adapted to use any kind of cheese, and of course, as always, you can use all-purpose (plain) flour in place of the spelt flour in the recipe.
This cheese and red onion spelt galette has a rustic, spelt crust that’s to die for. Homemade pastry doesn’t come much better than this, believe me.
What is Västerbotten cheese?
This galette has a particular cheese made in a place called Västerbotten, located in the far north of Sweden. In Swedish, it is called Västerbottensost, which means the cheese of Västerbotten (ost is the word for cheese). It is a hard cow’s cheese with an intense flavour.
Västerbottonost can only be made in the small village of Burträsk. However, this has nothing to do with ownership or copyright. When they tried to move production to Umeå, the nearest city, the taste dramatically changed, and not in a good way. Such an intriguing story which the BBC covers in more detail in the article, The Swedish cheese that can’t be moved.
What is Västerbotten used for?
Västerbotten cheese is expensive, roughly twice the price of other hard cheeses found here. Supply often falls short of demand, especially at times of the year when the cheese is used for traditional dishes. Such as during midsummer when a quiche-type pie is served, or eaten during a kräftskiva (crayfish party), which are held at the end of summer. It is also served at royal dinners and the highly esteemed Nobel awards. So, with its popularity and specific production processes, the cost is perhaps no real surprise.
What does Västerbotten cheese taste like?
Most Swedes you speak to will tell you that Västerbottensost is the daddy of cheese. Let me tell you a little secret: it ain’t all that. Please don’t deport me. It is good, but cheddar is better.
Seriously though, it is a nice cheese, if not a little overrated. I think it is a prestigious cheese, enjoyed during traditional celebrations, and perhaps eating it feels very special to the Swedes. Compared to the bland fairly mild cheeses commonly found here, this one has a defined sharpness to it.
It’s not easy to describe the taste of Västerbotten cheese. It’s been poetically narrated as having truffle and saffron undertones with elements of umami. Yes, it is certainly flavourful, with a strong taste (as it is left to mature for at least 12 months). If pushed, I would say it tasted like a cross between a mature cheddar and parmesan, although this doesn’t really do it justice. It is a unique cheese that is difficult to describe.
Substitutions for Västerbottensost
As Västerbotten cheese is only produced in Sweden, I think it’s safe to say that many of you can’t get hold of it. Although Västerbotten cheese can be bought in online shops, such as Made in Scandinavia. For those outside of Sweden, and in light of what I said above, the best substitute would be half cheddar, half parmesan. However, to be honest, you could use any strong cheese to recreate this delicious galette.
Homemade spelt pastry
The pastry for this cheese and red onion spelt galette is delicious. Spelt flour produces a crumbly and butter crust that works for any pie. You can even adapt it to make sweet pastry, such as chocolate spelt pastry or berry galettes. I sometimes like to add a little wholegrain spelt, as it lends a beautiful nutty element.
Spelt flour behaves exactly the same as all-purpose (plain) flour, so you can substitute spelt in any regular pastry recipe without any discernible difference. Similarly, if you’ve stumbled across this recipe and want to make it for yourself, you don’t have to use spelt flour. A straight swap, using the same measurements, means this recipe is suitable for pretty much all flour.
Galettes: the beginner’s pie
If you want to have a go at pastry but feel a little intimidated, try a galette first.
The thing I like most about galettes is that there is no messing about manipulating the pastry into a pie dish. Seriously, all you need to do is mix the ingredients together, roll it out fairly evenly and spoon on your topping. Lastly, you turn over the edges. Galettes are supposed to look rustic (or, in my case an excuse to leave something uneven or lopsided), so there’s no need for precision, as might be the case with a pie or quiche. My kids could do it. With their eyes closed. Swinging upside down. Okay, you’ve got the idea: it’s easy.
You can also absolutely forget the need to bake blind. Yes, of course, you have to get the measurements and ingredients right, but that’s where I come in. My simple, no faff, recipe will set you firmly on the making pastry ladder.
More homemade savoury spelt pastry ideas:
- Chicken and ham pies
- Roasted vegetable spelt pie
- Cheese and potato pasties
- Salmon and asparagus quiche
- Wholemeal spelt quiche
Västerbotten Cheese and Red Onion Spelt Galette
Ingredients
Pastry:
- 175g (1½ cups) spelt flour (see note 1)
- 1 tsp salt
- 85g (¼ cup + 2 tbsp) butter (cold)
- 3 tbsp cold water
Filling:
- 30g (2 tbsp) butter
- 1 small red onion (finely sliced)
- 1 clove garlic (crushed)
- 1 tsp Worcestershire sauce
- salt & pepper (to taste)
- 100g (3½ oz) Greek yoghurt
- 110g (4 oz) grated Västerbotten cheese (see note 2)
- 1 egg yolk (for "washing")
- sea salt (to taste)
Instructions
Pastry:
- Rub in the flour and the butter, either using your fingers or a stand mixer, until you are left with a crumble-like consistency. Don't overwork (it's okay to have larger pieces of butter remaining).
- Add the salt.
- One tablespoon at a time, add cold water, and work it in until a smooth dough pulls together.
- If you need more water, add a further ½ tablespoon at a time. You are aiming for a dough that sticks together well but isn't tacky to the touch.
- Cover and place in the fridge for 30 minutes.
Filling:
- Melt the butter and add the sliced onion. Fry until softened.
- Add the garlic and fry for a further minute or two.
- Add the Worcestershire sauce and cook for one more minute.
- Remove from the heat and stir in the Greek yoghurt. Leave to cool.
- Pre-heat the oven to 180°C (356℉).
- Roll out the dough on baking paper. You want to aim for a thin, rough, fairly large, circle.
- Move the galette (along with the baking paper) on to a large baking tray.
- Stir the cheese into the filling mixture.
- Place the filling in the middle of the pastry circle, spreading it around evenly. Leave about 5cm around the edge of the whole circle.
- Turn over the edges on to the filling, all the way around the circle, and gently press down.
- Beat the egg and wash over with a brush before sprinkling with sea salt.
- Bake for around 35 minutes until the pastry is nice and golden.
- Remove from the oven and allow for it to cool a little before eating. Alternatively, you can dish it up cold. Enjoy!
Notes
- You could use all-purpose (plain) flour in place of the spelt. Just use the same measurements as stated in the recipe.
- If you can't get hold of Västerbotten, use 60g mature cheddar and 50g parmesan instead.