1. Make the crust by pulsing flour and butter in a food processor until coarse crumbs form

2. Add ice water and pulse just until dough comes together

3. Shape into a disk wrap in plastic and chill 30 minutes

4. Preheat oven to 220°C (425°F)

5. Roll chilled dough to fit a 24 cm (9.5-inch) pie dish

6. Transfer dough to dish trim edges and crimp

7. Prick bottom with fork line with parchment fill with pie weights

8. Blind bake 15 minutes remove weights and bake 5 minutes more until golden

9. Cool crust while preparing filling

10. Melt 15 grams butter in skillet over medium heat

11. Sauté chanterelles until tender and liquid evaporates about 10 minutes

12. Set aside one third of the mushrooms

13. Add heavy cream to remaining mushrooms and cook until thickened 3-5 minutes

14. Stir in kale salt and pepper cook 2 minutes until wilted

15. Whisk eggs in bowl then mix in grated aged cheddar

16. Combine egg mixture with mushroom mixture

17. Pour filling into prebaked crust

18. Top with reserved mushrooms

19. Bake 35 minutes until filling is set and crust golden brown

20. Cool 10 minutes before serving