The perfect rustic autumn mushroom pie with a Swedish twist of  piquant Västerbottensost cheese, this is capital comfort food.


For the pastry base:
200 g spelt flour
125 g butter
2 tbsp water
1 tsp fresh thyme

Cut the butter into small cubes and mix with the flour, water and thyme until it forms a dough. Press into the pie dish. Prick the base with a fork and pre-bake for 10 minutes at 200°C.

For the filling:
3 eggs
150 ml milk
1¼ cups grated Västerbottensost cheese
Salt and pepper
Pickled chanterelles
100 g fresh chanterelles
10 black peppercorns
2 bay leaves
Half-pinch of cinnamon
100 ml vinegar
¾ cups sugar
300 ml water

Grate the cheese and mix with eggs, milk, salt and pepper. Boil all the ingredients apart from the chanterelles. Remove from the heat and add the chanterelles. Let it cool in the fridge.

For the topping:
100 g pickled chanterelles
2 apples, sliced
50 g fresh thyme

Add the filling to the pre-baked pie base and bake in the oven for approx. 20 minutes at 175°C. Top with pickled chanterelles, apple slices and fresh thyme. Serve.