Oyster Mushroom, Thyme and Chevre Tarts

Oyster Mushroom, Thyme and Chevre Tarts

6 (7-in.) rounds cut from thawed (or house-made) puff pastry dough
1 lb. oyster mushroom stems (reserve flowery caps for garnish)
3 minced shallots
3 oz. unsalted butter
fine sea salt, to taste
3 oz. heavy cream
15 sprigs fresh thyme
egg wash (1 beaten egg and a splash of water)
6 oz. fresh chevre, crumbled
extra virgin olive oil, as needed

1. Preheat oven to 450°F, with a baking stone in place.

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