Deep in the Périgord forest, autumn means mushrooms. Cepes, chanterelles, trompettes — each basket a treasure of earth and scent. The tourte forestière gathers them all under a golden roof of pastry, laced with shallots, garlic, cream, and a melting layer of Comté cheese.

 

It’s a dish that feels like coming home after a long walk in the woods — boots muddy, cheeks red, and the smell of butter and thyme filling the kitchen.

 

Ingredients (serves 4–6):

• 2 sheets puff pastry (500 g / 18 oz total)

• 400 g (14 oz) mixed mushrooms, cleaned and sliced

• 2 shallots, finely chopped

• 2 garlic cloves, minced

• 30 g (2 tbsp) butter

• 100 ml (½ cup) crème fraîche or heavy cream

• 100 g (1 cup) grated Comté cheese

• 1 tbsp chopped parsley

• Salt, pepper, and a little thyme

• 1 beaten egg for glazing

 

Instructions:

 

1. Preheat oven to 200°C / 400°F.

2. In a pan, melt butter and gently sauté shallots and garlic until translucent. Add the mushrooms and cook until their water evaporates. Season with salt, pepper, and thyme.

3. Stir in the cream and half the cheese. Simmer a minute, then remove from heat and add parsley. Let cool slightly.

4. Line a pie dish with one sheet of pastry. Fill with the mushroom mixture, sprinkle the remaining cheese, and cover with the second pastry sheet.

5. Seal the edges, brush with beaten egg, and cut a small vent in the center.

6. Bake for 30–35 minutes, until puffed and golden.

 

 

Wine suggestion: A Bergerac Sec or a light Côtes du Jura Chardonnay pairs wonderfully — something earthy, not too sharp.

 

Serve with a green salad dressed in walnut oil, and you’ll taste autumn in every flaky bite.