1 package (17.3 oz.) puff pastry (2 sheets) - I used Pepperidge Farm brand, found in the freezer section
2 T. olive oil
8 oz shallots (4-5 medium shallots), chopped
8 oz mushrooms, sliced, any variety (I used a "gourmet blend" which included shiitake, portabella, and oyster mushrooms)
1 tsp. fresh thyme leaves, chopped, plus more whole leaves for garnish if desired
Sea salt & freshly ground pepper
Juice of ½ lemon
½ tsp. truffle oil (optional)
4 oz. crumbled goat cheese
Method
Make your crust: Preheat oven to 425 degrees F. Line your baking sheet with parchment paper or aluminum foil. On a lightly floured surface, unroll the puff pastry sheets (one at a time), and pinch the sides up to make a square crust. Transfer each crust to your prepared baking sheet.
Assemble the tarts: Spread the mushroom-shallot mixture evenly over the surface of the two tarts. Sprinkle with goat cheese crumbles. Bake at 425 F for 20-30 minutes, or until puffed and golden. Transfer each tart to a plate and serve. Enjoy!
Recipe by radish*rose at https://radishrose.net/2015/09/07/flaky-mushroom-goat-cheese-tarts-with-truffle-and-thyme/