Here's a little something I made yesterday to celebrate, well, just a normal Friday night. We went for a long walk enjoying the warmth of summer evening and after that sat down for a longer dinner than we usually have time for on weekdays. Perfect way to start the weekend! The pie was so good that I wanted to share the recipe with you, so here we go!
Chanterelle and Ham Pie with Fresh Basil and Goat Cheese
Gluten free recipe for amazingly delicious pie, enjoy!
250 g gluten free flour (about 3-4 dl) *
100 g butter (softened, but not melted)
1 tsp salt
1 large egg
2.5 dl milk
100 g cream cheese, room temperature (I used one with chanterelle flavor)
25 g dried chanterelle mushrooms (or a couple of dl of fresh ones if you can get some. You can use other mushrooms as well)
150 g ham
1 red onion
100 g fresh cherry tomatoes
half a red bell pepper
1 dl fresh basil (chopped)
1 dl grated pecorino cheese (or parmesan)
200 g creamy goat cheese, sliced to about 1 cm thick discs (chèvre)
Baby spinach leaves
* I used Semper Grov Mix, which is made with corn and potato starch, rice and potato flour with some added vitamins (B1 thiamine, B2 riboflavin, B3 niacin, B6 and B9 folic acid) and mineral nutrients (iron).
Put the dried mushrooms into a bowl and pour some water over them. Let them soak for at least 30 minutes before using them. Preheat you oven to 225 °C. Grease the pie form with a small spoonful of butter.
Make the pie crust by mixing the butter, flour and salt. You can easily do this by hand if you don’t own a food processor by kind of pinching and pressing the mixture together between your fingers. You should end up with coarse crumbs but don’t worry if there are some bigger lumps. Then add the egg and keep mixing the crust until you can make it into a ball.
Press the crust into the pie form. You don’t need to chill it in the fridge for x hours or anything fancy, just go straight ahead. (If the crust sticks to your hands: try making them a bit wet in water or greasing them with oil.) I usually start by pressing the crust against the edges of the form and then the middle. Don’t worry if you have tiny holes, but do try to patch bigger ones.
Chop up the ham, onion, cherry tomatoes and bell pepper into smallish squares and chunks. Arrange them over the pie crust as you want as long as they are evenly distributed. Add also the soaked chanterelles and chopped fresh basil.
Make the filling by whisking the milk, cream cheese and eggs together and pour it over the pie. Add the goat cheese and pecorino on top of everything and put the pie into the preheated oven. Bake for about 35 minutes or until he edges of the crust have started to brown and the filling has set. Let it cool down for a little while before cutting. Serve with baby spinach leaves and rocket salad.