An upgraded classic with a hint of thyme.

Pastry base

200 g spelt flour
125 g butter
2 tbsp water
1 tsp fresh thyme

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

Topping

100 g pickled chanterelles
2 apples, sliced
50 g fresh thyme

Method

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.