Preheat the oven to 400�F.

Saut� minced shallots and butter in medium sized saut� pan on medium-high for about two minutes, until brown and crisp.

Add the mushrooms and olive oil. Saut� on medium, stirring occasionally, for about 10 minutes until lightly browned and mostly dry. Remove from the heat and allow to cool.

Line a baking sheet with parchment paper. Lightly flour the paper. Unfold the dough onto the baking sheet, gently straighten and make even.

Using the tip of a knife, gently score a 1 inch square border on the pastry sheet without cutting all the way through.

Using a fork, pierce the dough inside the square frame (not the border), in multiple spots.

Using a pastry brush, brush entire top of pastry with egg to add a nice sheen to the crust and to create a moisture barrier for the other ingredients.

Bake the tart for 15 minutes in the center of the oven. Remove from oven and use a fork to gently flatten down any puffed areas.

Spread saut�ed mushrooms and chopped Truffle Tremor� evenly across the sheet and bake for an additional 10 minutes. If the pastry begins to look too brown, add a foil tent over just the crust area of the puff pastry.

Remove from oven, sprinkle with fresh thyme leaves. Add a light dusting of freshly grated nutmeg, if desired. Serve warm.

Serves 4.