MUSHROOM PAJ
In August, the wild mushrooms start to appear in the Swedish and Norwegian fields and forests. If you are lucky enough to find golden chanterelles, the best thing you can do is fry them in butter and eat them on toasted bread – it is heaven. Another way I use up all the mushrooms is by making this ‘paj’ – pronounced ‘pie’, which is actually more like a quiche or a tart.
MAKES 1 LARGE TART CHEESE PASTRY
● 125g butter, cold and cubed
● 200g plain flour
● 50g finely grated Västerbotten cheese (or you can substitute an equal amount of Gruyere, or Comte)
● ¼ tsp salt (Västerbotten is salty, so adjust if using a different cheese)
● 1 egg yolk
● Small dash of chilled water
● Egg white, for brushing
MUSHROOM FILLING
● 500g mushrooms (see note below)
● 25g unsalted butter
● 1 tbsp plain flour
● 2 large shallots
● 2 sprigs fresh thyme
● Freshly ground black pepper
EGG FILLING
● 250ml whole milk
● 250ml double cream
● 3 eggs
● Freshly grated nutmeg
● 30–35g finely grated Västerbotten cheese (or Gruyere or Comte)
● 25cm loose-based tart pan and baking beans
Note: You can choose to just use chanterelles on their own, but I often mix it up by using chestnuts, chanterelles, porcini, or whatever is available. I sometimes go for a combination of the more expensive, flavour-rich dried mushrooms, mixed with some cheaper chestnuts (ratio 1:5)
1. In a food processor, briefly blitz the pastry ingredients together to form a dough, adding a tiny bit of chilled water if needed to bring it together. If you don’t have a food processor, you can do this by hand by first rubbing the butter into the flour with your fingertips until it is crumbly, then adding the rest of the ingredients and mixing until smooth. Wrap the pastry in clingfilm and rest in the fridge for 30 minutes before using.
2. In a saucepan, dry fry all the mushrooms for several minutes – this concentrates the flavour and avoids too much liquid. Add the butter, flour, onions and thyme and then cook on a low heat with the lid on for three minutes. Season with black pepper – not salt at this stage.
3. Preheat the oven to 200ºc/180ºc fan/400ºf/
Gas 6. Roll out the chilled pastry until nice and thin and use it to line the tart pan evenly. Prick the base with a fork a few times, then line the pastry with baking parchment and fill with baking beans. Blind bake the pastry base in the preheated oven for about 15 minutes. Remove from the oven and immediately brush all over with egg white to seal the crust.
4. Turn the oven temperature down to 160ºc/140ºc fan/325ºf/
Gas 3. Whisk all the egg filling ingredients – apart from the cheese – together and season well. Add the cooked mushrooms - try not to add too much liquid. Pour the egg mix into the pastry base, add the grated cheese and bake in the preheated oven for around 30 minutes. Keep the heat low – too hot and the eggs will overcook.
5. Serve for lunch with a leafy green salad and a glass of crisp white wine and enjoy in the sunshine.