Truffled Mushroom Tart

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a skillet over medium heat, melt the butter. Add the shallot and garlic, cooking until fragrant, about 1-2 minutes.

3. Add the sliced mushrooms to the skillet and sauté until they are tender and any liquid has evaporated, about 8-10 minutes. Season with salt and pepper to taste. Stir in the truffle oil and fresh thyme leaves. Remove the skillet from heat and let the mixture cool slightly.

4. On a lightly floured surface, roll out the puff pastry into a rectangular shape, about 10x14 inches. Place the puff pastry on the prepared baking sheet.

5. Crumble the goat cheese evenly over the puff pastry, leaving a small border around the edges.

6. Spoon the mushroom mixture over the goat cheese, spreading it out evenly.

7. Fold the edges of the puff pastry over the filling, creating a rustic crust. Brush the edges with the beaten egg to create a golden finish.

8. Bake the tart in the preheated oven for 20-25 minutes or until the pastry is puffed and golden brown.

9. Once baked, let the tart cool slightly before slicing. Serve the Truffled Mushroom Tart warm, garnished with fresh thyme leaves and accompanied by a bed of arugula dressed with balsamic glaze, if desired.