Take out the puff pastry and let thaw for 40 minutes, or until soft and pliable.

Meanwhile, make the mushroom-shallot mix. Melt 2 tbsp of butter in a large skillet over medium-high heat. Add mushrooms and saute until dry and are starting to brown, about 5 minutes.

Add the remaining tablespoon of the butter and the shallots, and saute until the shallots are soft, about 2 minutes more. Add nutmeg and salt and pepper to taste. Set aside.

When puff pastry is thawed, preheat the oven to 400 degrees and prepare a 15 x10 baking sheet with parchment paper.

Flour a smooth surface (table top or counter) and rollout the pastry to be a little bit bigger than the baking sheet (about an inch bigger on all sides).

Place in baking sheet, making sure to pinch the sides of the pastry shell on the sides of baking sheet. The pastry sheet will puff a bit and shrink when cook, so it needs to be pinched into place in order to keep the tart shape.

Pierce all over with the fork. Use a pastry brush to wipe the entire surface with the egg wash.

Bake the tart shell for 10-15 minutes, or until golden in color. (Mine took about 10 minutes, but the packaging states 15 minutes).

Meanwhile, in a glass or microwavable bowl, microwave the goat cheese to soften for spreading, about 1 minute.

When tart is ready, spread cheese evenly over top of hot tart shell.

Top with mushroom-shallot mix.

Sprinkle with thyme and salt and pepper to taste.

Drizzle with cream.

(Optional) Drizzle with truffle oil.

Bake for 10 minutes. Can serve this hot or at room temperature.