Swedish Pie with Västerbotten Cheese & Chanterelles
- Prep Time: 25 mins
- Cook Time: 25 mins
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Quiches and Pizzas
- Cuisine: Swedish
- Diet: Vegetarian
Swedish chanterelle mushroom tart is a classic in Sweden. Originally made with Västerbotten cheese and freshly picked chanterelle mushrooms, this “Västerbottenpaj” usually comes as a side to the traditional Crayfish party but can be enjoyed anytime chanterelles are in season.
Ingredients
For the crust:
- 1 ½ cup (180g) all-purpose flour
- 1 pinch of salt
- ½ cup (1 stick/120g) unsalted butter, diced
- 1 Tablespoon cold water, or more as needed
For the filling:
- 4 cups (about 400g) fresh chanterelles, brushed and washed
- 4 spring onions, thinly sliced*
- 1 Tablespoon fresh parsley, chopped + more for serving
- 1 Tablespoon (15g) unsalted butter
- Salt and freshly ground black pepper, to taste
- 4 large eggs
- ½ cup (120 ml) heavy liquid cream
- ⅔ cup (150g) Västerbotten cheese** (or ⅔ cheddar cheese + ⅓ parmesan cheese)
Instructions
- Preheat the oven to 400°F (200°C) and grease the bottom and sides of a 9 or 10-inch (23-25 cm) pie dish. Set aside.
- Mix all the ingredients for the crust until they stick together and form a thick dough, adjusting the quantity of water if needed. Wrap the dough in cling ilm and allow to cool in the refrigerator for 30 minutes.
- Roll out the dough into a large disk and line the prepared baking dish with the crust. Prick the bottom and sides with a fork, then place in the refrigerator again while you’re preparing the filling.
- Thoroughly brush and wash the chanterelles mushrooms to get rid of the dirt, and cut the larger ones into smaller pieces. Dry them in a towel before using (important step***), and reserve the small ones to decorate the pie.
- Melt butter in a large frying pan placed over medium heat. Once melted, add spring onions (or leek) and sauté for about 2 minutes. Add the previously washed and wiped chanterelles and sauté for about 3-4 minutes, until fragrant and tender. Season with salt and pepper, add parsley, and stir well. Set aside.
- In a mixing bowl, whisk in the eggs with cream and season with salt and pepper.
- Sprinkle half of the grated cheese over the crust, add mushrooms, the remaining grated cheese, and pour the egg mixture all over.
- Bake for about 25 minutes or until golden and baked through. Serve warm or lukewarm, with extra sautéed chanterelles and fresh parsley.
Notes
* Alternatively, you can use 1 small leek, thinly sliced.
** Västerbotten cheese is the typical Swedish cheese to make Chanterelle mushroom quiche. This hard cheese can easily be replaced by a mix of Parmesan cheese and Cheddar cheese, or Parmesan cheese only.
*** It is important to dry the mushrooms before using so they don’t release too much water while cooking and make the crust soggy.
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