I was so glad to find this recipe, and check it out, it’s Scandinavian! (Shout out to Astoria).
Chanterelle Pie (Kantarellpaj)
FOR THE CRUST:
1 cup flour, plus more for rolling out dough
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
7 tablespoons butter, chilled and cut into small pieces
FOR THE FILLING: (I made a few adjustments in my version)
3 tablespoons butter
1 c. leeks, thinly sliced
1/2 teaspoon salt
1 pound chanterelles, cut into about 1-in. pieces
2 teaspoons fresh thyme leaves
6 tablespoons heavy whipping cream
1/4 teaspoon freshly ground black pepper
1 cup grated gruyère cheese
Make crust: In a medium bowl, mix flour, salt, and pepper. Cut in butter. Stir in wayer and knead.
Wrap in plastic wrap and refrigerate at least 30 minutes and up to 2 days.
Preheat oven to 375°. Lightly flour a work surface.
Unwrap dough; with a rolling pin gently roll it out.
Place rolled-out dough in a 9 1/2-in. tart pan. Trim edges flush with pan edges. Cover dough with a large piece of aluminum foil and weigh down with pie weights, dried beans, or uncooked rice.
Bake crust 20 minutes. Lift foil and weights off crust and bake until beginning to turn golden, about 10 minutes. Let crust cool to room temperature.
Meanwhile, make filling: Melt butter in a large frying pan over medium-high heat. Add leeks and salt and cook, stirring, until leeks are soft, about 3 minutes. Turn heat to high and add mushrooms. Cook, stirring constantly, until mushrooms have given off their liquid, 5 to 10 minutes. Stir in thyme, cream, and pepper, then turn off heat and let cool to room temperature.
(I did not have a greater, so I did slices.) Spread half of the grated cheese over tart crust. Spread leek-mushroom mixture on top and sprinkle with remaining cheese. Bake until cheese is melted and golden, about 25 minutes. Let sit 10 minutes before cutting. Serve warm or at room temperature.