- Published: Sunday, 14 October 2012 13:18
1 sheet of savoury short pastry
2 packets of dried chanterelles
1 large onion
2 tbsp butter
250g lite sour cream
50g grated Emmental or Gruyere cheese
2 tsp tarragon mustard
pinch dried oregano
salt and pepper
Soak the dried chanterelles in warm water for up to an hour
Blind bake the pastry for 5-10 minutes or according to the packet's instructions.
Chop the chanterelles and onion finely and then sautee for 10 minutes on low heat or until the onions are golden.
Mix the egg, sour cream, cream, mustard and most of the cheese in a small bowl and season with salt and pepper. Add a pinch of dried oregano.
Ladle the chanterelle-onion mix onto the pastry and fill up with the egg mixture. Top with the remaining cheese.
Bake for 30-40 minutes at 200C. Serve with a green salad as a starter or a great snack.