Chanterelle pie with green salad
Autumn chanterelles fried in butter with onion and baked in a crisp pastry case with a creamy egg custard and mature cheese, ideally Västerbotten or cheddar. Serve with a green salad. Many add crispy bacon too.
- 1 h 30Time
- 40 minHands-on
- 4Portions
- ≈ 54 krper portion
- 860kcal per portion
Ingredients for 4 portions
- 3 dlPlain flour
- 130 gButter, cold, diced, for the pastry
- ≈ 2 tbspWater, cold
- 400 gChanterelle, fresh
- 1Yellow onion
- 2 tbspButter, for frying
- to tasteSalt
- 150 gHard cheese, mature, ideally Västerbotten
- 3Eggs
- 2 dlDouble cream
- 1 dlMilk
- to tasteBlack pepper
On the side
- ½Lettuce
Method
- Rub the flour and butter together by hand or in a food processor until crumbly. Add the cold water and quickly bring it together into a dough. Press it into a tart tin, about 24–26 cm across, and prick the base with a fork.
- Chill the pastry case in the fridge for 30 minutes.
- Heat the oven to 200 °C. Brush the chanterelles clean and cut them into rough pieces. Peel and chop the onion.
- Put the chanterelles in a hot, dry frying pan and let them release their liquid. Once it has cooked away, add the butter and onion and fry until the mushrooms are nicely browned. Season with salt.
- Blind-bake the pastry case in the middle of the oven for 10 minutes, then lower the oven to 175 °C.
- Grate the cheese. Whisk together the eggs, cream and milk and season with salt and pepper.
- Spread the mushroom mixture and cheese over the pastry case and pour over the egg custard.
- Bake the pie in the middle of the oven for 30–35 minutes, until the filling has set and is golden.
- Rinse and cut the lettuce while the pie bakes.
- Let the pie stand for 5 minutes before cutting, and serve with the green salad.
The cost is estimated from Swedish grocery prices.
