The Local Recipes

How to make delicious Swedish mushroom tart

This classic mushroom tart may not be Sweden's most visually pleasing dish, but it's certainly a rustic dream if you're a mushroom and cheese lover. Food writer John Duxbury shares his recipe with The Local.


Serves: 4

Preparation: 10 minutes

Cooking: 35  minutes

Total: 45 minutes


This tart is best made with wild mushrooms, but they should only be picked by experienced mushroom gatherers. If you cannot find any to buy – or pick yourself – then exotic or cultivated mushrooms can be used as a substitute. The pastry case is made with spelt flour and chopped walnuts. This gives it a delightful texture which contrasts well with the filling. You can use wheat flour if you want, but spelt offers the dish a nicer texture.

Bake the tarts in four 12 cm (4½”) diameter flan tins with loose bases. If you don't have individual flan tins use a 23 cm (9 inch) flan dish instead.

Children picking mushroom. Photo: Image Bank Sweden  



220 g (1,25 cups)  whole grain spelf flour

15 g (2 tbsp) chopped walnuts

pinch salt

75 g (3 oz) butter, chopped into small pieces

1 egg yolk

2 tbsp water


4 shallots, finely chopped

400 g (1lb) mushroom, preferably wild, and brushed clean         

25 g (1 oz) butter

2 tsp chopped thyme

1 lemon, grated zest only

2 tbsp parsley, finely chopped

1 egg yolk    

150 ml  (0,25 cups) double (heavy) cream

100 ml (0,5 cups) milk

50 g  (2 oz)  Västenbottenost

Salt and freshly ground black pepper to taste

4 walnut halves       

*Use parmesan cheese if you can't get Västenbottensost


1. Briefly blitz the flour, chopped walnuts and salt in a food processor.

2. Add the butter and continue to blitz until it forms fine breadcrumbs.

3. Add the egg yolk and water and blend until it forms a dough. Add more water if it is too dry. Cover with clingfilm and chill for 30 minutes.

4. Heat the oven to 200°C (400°F, Gas 6, Fan 170°C).

5. Roll out the pastry and line 4 lightly-greased loose-bottomed tart tins.

6. Bake blind for 10 minutes and then non-blind for a further 5 minutes.

7. Gently fry the shallots in the butter until softened but not brown.

8. Add the mushrooms and cook until they are beginning to soften.

9. Stir in the thyme, lemon zest and parsley then season.

10. Whisk the egg yolk, cream, milk and cheese together, then stir into the pan.

11. Divide the mixture between the tins and top each with a walnut half.

12. Bake for 20 minutes or until set.

13. Serve warm or cold