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.
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.