directions

Instructions:

1. Heat oil and butter in a 12" skillet over medium-high heat. Add mushrooms, shallot, and salt and pepper; stir to coat in oil. Cook until mushrooms release most of their liquid, about 10-15 minutes. Making sure to stir mushrooms to brown properly. In the last 2 minutes of cooking, add in the thyme leaves and asparagus tips in to heat through. Transfer to a bowl and set aside to cool. 2. Heat oven to 375. In a medium bowl, stir together goat cheese, parmesan, cream, 1 tbsp. lemon zest, 1 egg yolk, and salt and pepper until smooth; set aside. Place puff pastry on a floured work surface and roll into a 16"-long rectangle. Transfer dough to a sheet tray and let excess hang over edge. Spread mushrooms and asparagus mixture over bottom of dough; place dollops of cheese mixture over mushrooms and using your fingers or a spatula, spread cheese as much as possible over mushrooms. Brush tart edge with remaining egg yolk. Bake tart until crust is golden brown, about 30 minutes. 4. Transfer tart to a wire rack and let cool; unmold tart and transfer to a serving platter. Sprinkle remaining lemon zest over the top of the tart along with thyme leaves and fleur de sel. Serve at room temperature.