Click HERE for recipe
Don't you just love Autumn?
Look at the amazing colours in the trees and on the ground as the leaves are falling. It is quite possibly my favourite season.
I really enjoy going for a long walk and observe the nature getting ready for Winter while I take photos.
It is getting quite chilly but I find it quite rewarding that after one of those long walks in the cold, I can come back home and tuck in a delicious seasonal meal: a beautiful wild mushrooms or butternut squash risotto, a hot boeuf carottes (beef and carrots stew) or a warm dessert made with apples or pears.
Look at the amazing colours in the trees and on the ground as the leaves are falling. It is quite possibly my favourite season.
I really enjoy going for a long walk and observe the nature getting ready for Winter while I take photos.
It is getting quite chilly but I find it quite rewarding that after one of those long walks in the cold, I can come back home and tuck in a delicious seasonal meal: a beautiful wild mushrooms or butternut squash risotto, a hot boeuf carottes (beef and carrots stew) or a warm dessert made with apples or pears.
As you might have read here, I recently went to France (very very briefly).
I had brought back some Comté cheese with me and I really wanted to use it in a recipe. I find this cheese quite adapted to the season because of its nutty flavour.
Comté is a wonderful cheese for gratins, croque-monsieurs or just on its own. I use it quite often actually as I realised I could find it easily in Dublin.
I decided to also use mushrooms as they are perfectly in season. I have never been to a cueillette des champignons (mushroom picking) but I am sure some delicious wild mushrooms would be perfect for this recipe. I used white mushrooms but brown ones are nice too and easy to find. The ones I got are Irish as I buy as much as I possibly can Irish products (I find it a bit silly to buy something that comes from the other side of the world when it is produced here also; I was a bit worried when I found some New Zealand apples in a shop recently...).
And to make the whole recipe a lovely earthy, nutty and Autumnal dish, I made a thyme crust to blend the flavours well.
The mushroom and Comté tarlets are really nice for a brunch or as a starter with a little side of salad.
I had brought back some Comté cheese with me and I really wanted to use it in a recipe. I find this cheese quite adapted to the season because of its nutty flavour.
Comté is a wonderful cheese for gratins, croque-monsieurs or just on its own. I use it quite often actually as I realised I could find it easily in Dublin.
I decided to also use mushrooms as they are perfectly in season. I have never been to a cueillette des champignons (mushroom picking) but I am sure some delicious wild mushrooms would be perfect for this recipe. I used white mushrooms but brown ones are nice too and easy to find. The ones I got are Irish as I buy as much as I possibly can Irish products (I find it a bit silly to buy something that comes from the other side of the world when it is produced here also; I was a bit worried when I found some New Zealand apples in a shop recently...).
And to make the whole recipe a lovely earthy, nutty and Autumnal dish, I made a thyme crust to blend the flavours well.
The mushroom and Comté tarlets are really nice for a brunch or as a starter with a little side of salad.
Mushrooms and Comté cheese thyme crust tartlets recipe
Click HERE for recipe
