Free-Form Mushroom And Cheese Tart

• 4 tbsp (1/2 stick) butter
• 2 tbsp extra virgin olive oil
• 14 oz cremini mushrooms, thinly sliced
• 14 oz button mushrooms, thinly sliced
• 1 medium shallot, finely chopped
• 1 tub (8 oz) chive and onion cream cheese
• 3 None eggs
• 1/3 cup finely grated Parmesan cheese
• 1/4 cup coarsely chopped fresh flat-leaf parsley, plus additional, to sprinkle
• 2 sheets frozen puff pastry, thawed
• 1/2 cup ricotta cheese
• 12 small fresh thyme sprigs

1. Preheat the oven to 425u0b0F. Line two baking pans with parchment paper.
2. Heat half the butter and oil in a large heavy-bottomed skillet on high heat. Add half the mushrooms and half the shallots; season to taste. Cook, stirring occasionally, for 4 mins or until golden. Transfer to a medium bowl. Repeat with remaining butter, oil, mushrooms and shallots.
3. Meanwhile, process the cream cheese and 2 of the eggs until smooth. Stir into the mushroom mixture with Parmesan and chopped parsley.
4. Place a pastry sheet on each baking pan. Spread mushroom mixture evenly between sheets, into a 6-inch round, leaving a 1 1/2-inch border. Brush the border with a little of the remaining beaten egg. Fold in pastry corners, then remaining sides to partially cover filling and create a rim. Brush pastry rim with a little more egg. Dollop ricotta and sprinkle thyme over filling.
5. Bake tarts for 15 mins or until pastry is golden. Serve topped with additional chopped parsley.

butter, extra virgin olive oil, cremini mushrooms, button mushrooms, shallot, chive, eggs, parmesan cheese, parsley, pastry, ricotta cheese, thyme

Taken from recipes-plus.com/api/v2.0/recipes/35608 (may not work)