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Swedish Pie with Västerbotten Cheese & Chanterelles

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Chanterelle mushroom tart is a traditional Swedish recipe prepared with fresh chanterelles and Västerbotten grated cheese.
  • Author: Delphine Fortin
  • 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 Originally made with Västerbotten cheese and freshly picked chanterelle mushrooms, this “Västerbottenpaj” usually comes as a side to the traditional Crayfish party but can be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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. In a mixing bowl, whisk in the eggs with cream and season with salt and pepper.
  7. Sprinkle half of the grated cheese over the crust, add mushrooms, the remaining grated cheese, and pour the egg mixture all over.
  8. 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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