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swedish chanterelle and vasterbottensost tart

Swedish Chanterelle and Vasterbottensost Tart

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By Donal Skehan

 

“Sweden’s mushroom season in the middle of summer is a tense time, when locals guard their picking patches with great secrecy. At this time of year the forests are teeming with golden trumpet shaped mushrooms. This recipe makes a simple savoury tart, which can be adapted to use any type of mushrooms or cheese you can get your hands on. While I suggest Vasterbottensost, a cheese common in Sweden, you could use a good strong cheddar or Gruyere. Most good shops will have a few interesting mushroom varieties on offer so do experiment. This tart is a lovely way to show them off.”

Key Information

  • Prep:
  • Bake:
  • Serves:6
  • Skill level:easy

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Ingredients

For the pastry

  • 225g 8 oz Plain white flour (we use Allinson) Plain white flour
  • 125g 4½ oz Butter chilled, diced
  • 3tbsp 3tbsp Water cold

For the filling

  • 2tbsp 2tbsp Olive oil
  • 300g 10⅝ oz Mushrooms chanterelle (or any mushroom you can find)
  • 3 3 Egg(s) (free range) large
  • 200ml 6⅞ fl oz Double cream
  • 100g 3½ oz vasterbottensost
  • Sea salt
  • Pepper

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180’c (160’c fan). Tip the flour into a bowl and add the butter. Rub in using your fingertips until the mixture resembles rough breadcrumbs. Add the water and use a round bladed knife to bring the dough together into a ball. Wrap in clingfilm and place in the fridge for at least 10 minutes.

    Ingredients for this step

    • Flour
    • 125g 4½ oz Butter chilled, diced
    • 3tbsp 3tbsp Water cold
  2. Classic mode Step 2

    While the pastry rests, place a large frying pan over a medium heat and add the oil. Fry the musrooms for 5 minutes until they are tender and have a nice colour. Remove the pan from the heat and set aside to cool.

    Ingredients for this step

    • 300g 10⅝ oz Mushrooms chanterelle (or any mushroom you can find)
  3. Classic mode Step 3

    Roll out the chilled pastry on a lightly floured surface to a thickness of about 5mm and then use it to line a 25cm loose-bottomed fluted tart tin, about 3cm deep. Prick the base with a fork, line with parchment paper and baking beans and bake in the oven for about 10 minutes. Remove the paper and beans and return to the oven for a further 5 minutes

  4. Classic mode Step 4

    While the pastry blind bakes, mix together the eggs and cream, whisking to combine. Stir in the cheese and season with salt and pepper.

    Ingredients for this step

    • Eggs
    • Cream
    • Cheese
    • Salt
    • Pepper
  5. Classic mode Step 5

    Remove the pastry case from the oven and arrange the cooked mushrooms over the base, then pour in the cheese mixture and bake for about 20 minutes, or until the pie filling is set. Trim the edges of the pastry and allow to cool. Serve in generous slices.

    Ingredients for this step

    • 300g 10⅝ oz Mushrooms chanterelle (or any mushroom you can find)