Swedish Chanterelle and Vasterbottensost Tart

Preheat the oven to 180'c (160'c fan). Tip the flour into a bowl and add the butter. Rub in using your fingertips until the mixture resembles rough breadcrumbs. Add the water and use a round bladed knife to bring the dough together into a ball. Wrap in clingfilm and place in the fridge for at least 10 minutes.

While the pastry rests, place a large frying pan over a medium heat and add the oil. Fry the musrooms for 5 minutes until they are tender and have a nice colour. Remove the pan from the heat and set aside to cool.

Roll out the chilled pastry on a lightly floured surface to a thickness of about 5mm and then use it to line a 25cm loose-bottomed fluted tart tin, about 3cm deep. Prick the base with a fork, line with parchment paper and baking beans and bake in the oven for about 10 minutes. Remove the paper and beans and return to the oven for a further 5 minutes

While the pastry blind bakes, mix together the eggs and cream, whisking to combine. Stir in the cheese and season with salt and pepper.

Remove the pastry case from the oven and arrange the cooked mushrooms over the base, then pour in the cheese mixture and bake for about 20 minutes, or until the pie filling is set. Trim the edges of the pastry and allow to cool. Serve in generous slices.