Mushroom Puff Pastry Tarts in 30 Minutes

Instructions:

1. Heat the olive oil and butter in a skillet over medium-high heat.
2. Add the sliced mushrooms in a single layer and sear for 3-4 minutes without stirring to develop a deep brown color.
3. Stir in the minced shallots and garlic, cooking for another 2-3 minutes until translucent.
4. Stir in the thyme, salt, and pepper, then remove from heat and let cool slightly.
5. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
6. Roll out the thawed puff pastry and cut into 6 equal rectangles (roughly 3x4 inches).
7. Place rectangles on the baking sheet and lightly score a border about ½ inch from the edge without cutting through.
8. Brush the scored border with the beaten egg wash.
9. In a small bowl, mix the softened cream cheese, shredded Gruyère, heavy cream, and nutmeg.
10. Spread the cream cheese mixture inside the scored borders of the pastry and top with the sautéed mushroom filling.
11. Bake for 15-20 minutes until the pastry is golden brown and puffed.