An upgraded classic with a hint of thyme and luscious cheese, this is capital comfort food.



Pastry base

200 g spelt flour

125 g butter

2 tbsp water

1 tsp fresh thyme


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


100 g pickled chanterelles

2 apples, sliced

50 g fresh thyme


Pastry base: 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.

Filling: Grate the cheese and mix with eggs, milk, salt and pepper.

Pickled chanterelles: Boil all the ingredients apart from the chanterelles. Remove from the heat and add the chanterelles. Let it cool in the fridge.

Topping: 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.

GC Västerbottensost