Parmesan and örtpaj with pickled chanterelles

Ingredients:

Pastry:

• 125 g butter
• 3.5 cups flour
• 0.5 tsp salt
• 2 tbsp water

Filling:

• 1 msk smör
• 1 finhackad rödlök
• 3 chopped fresh herbs such as basil, dill and parsley
• 4 cup grated Parmesan cheese
• 4 eggs
• 1 dl grädde
• 3 cups milk
• 1 teaspoon salt
• 0.5 tsp black pepper

Pickled chanterelles :

• 300 grams adjusted chanterelles
• A thin wedged onion
• 0.5 dl vinegar
• 1 cup sugar
• 1,5 dl vatten
• 0.5 tsp fennel seeds
• 0.5 tsp bread cumin
• 1 bay leaf
• 1 teaspoon salt

To do this:

1. Mix the ingredients for the pie dough and work into a dough. Pat the mixture into a springform, 22 centimeters in diameter. Prick the bottom and let possibly sit for 15 minutes in the freezer. Bake for 15 minutes the bottom of 225 degrees.
2. Hetta upp smöret i en stekpanna och fräs löken mjuk utan att den tar färg. Fördela löken i pajskalet. Blanda örter och parmesanost och lägg på löken. Vispa ihop ägg, grädde, mjölk, salt och peppar och häll i pajskalet. Grädda mitt i ugnen på 175–200 grader tills äggen stannat, cirka 35 minuter.
3. Syltade chanterelles
4. Blanch the chanterelles until the liquid has evaporated. Mix remaining ingredients in another pan and boil. Remove from heat and add the mushrooms. Let it sit for at least an hour.
5. Strain the liquid and distribute the pickled mushrooms in pie or place separately in a bowl.