This recipe makes a wonderful Autumnal tart which can be adapted to use any type of mushrooms or cheese you can get your hands on. While I suggest västerbottenost a cheese common in Sweden, you could use a good Irish blue cheese or cheddar. There are lots of varieties of mushrooms you can get your hands on in most good food shops, so experiment with them, this tart is a lovely way to show them off.
Makes enough for 6-8 portions
For the pastry:
125g butter, cold and cut into pieces
225g plain flour
1 tbsp water
For the filling:
200g of chanterelle mushrooms (or any mushrooms you can find)
150g grated Västerbottensost (or Gruyere Cheese)
200 ml double cream
A pinch sea salt and black pepper
Preheat the oven to 225°C/425°F/Gas 7.
Using your finger tips combine the flour and butter in a bowl until you are left with rough bread crumbs. Add in the water and bring the dough together. Cover and place in the fridge for at least 10 minutes.
While the pastry rests, place a large frying pan over a medium high heat and add in a knob of butter. Fry the mushrooms until any moisture has disappeared and they are tender and have a nice colour. Remove the pan from the heat and set aside to cool.
Roll out the pastry until about 1/2cm thickness and use it to line a pie dish with a removable base. Prick the base with a fork and place in the oven for about 10 minutes until light and golden.
While the pastry blind bakes, mix together the eggs and cream, whisking to combine. Stir in the cheese and season with sea salt and black pepper.
Place the cooked mushrooms on the base of the pastry and then pour the cheese mixture over and bake for about 20 min or until the pie filling is set.
Allow to cool and serve in generous slices.