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1
Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
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2
Add mushrooms and saute until soft and dry, about 5 minutes.
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3
Add remaining 1 tablespoon butter to skillet, then shallot.
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4
Saute until shallot is soft, about 4 minutes longer.
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5
Add nutmeg.
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6
Season mushroom filling with salt and pepper.
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7
Cool.
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8
Line baking sheet with parchment paper.
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9
Roll out puff pastry onto lightly floured surface to 12x15-inch rectangle.
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10
Cut one 12x5-inch rectangle, two 11x1/2-inch strips and two 5x1/2-inch strips from pastry.
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11
Place rectangle on prepared baking sheet.
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12
Pierce all over with fork.
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13
Using pastry brush, brush all strips with egg.
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14
Place short strips, egg side down, atop ends of pastry to form raised crust edge; place long strips, egg side down, atop long sides of pastry.
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15
(Mushroom filling and tart shell can be prepared 1 day ahead.
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16
Cover separately and refrigerate.)
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17
Preheat oven to 400F.
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18
Bake tart shell until golden, about 15 minutes.
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19
Maintain oven temperature.
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20
Spread cheese evenly over bottom of hot tart shell.
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21
Top with mushrooms.
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22
Sprinkle with thyme, salt, and pepper.
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23
Drizzle with cream.
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24
Bake until heated through, about 10 minutes.
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25
Serve hot.
