A gourmet mushroom tart you say? It looks impressive and is quite easy to prepare. Pre heat oven to 400 degrees. Set frozen puff pastry out on counter to thaw- or if you are really planing ahead pull it out the eve before and thaw in the refrigerator. When thawed, unfold and place on floured counter. It will naturally have three divisions from being folded.Roll lightly to even out and then cut along those folds to create three rectangles. If you wish, cut 1/2 inch off of each short end and then place that piece on top of sheet to form an edge at the ends. Press edge together with your fingers to seal.
Meanwhile pull apart Maitake mushrooms and Beech mushrooms. If you have others available such as Oyster or Shitake slice them into bite size pieces. If Chantereles are in season- well don’t forget them! For one package of puff pastry you will need approximate one pound of mixed mushrooms. Sauté mushrooms in medium hot skillet with olive oil or butter. When tender and beginning to brown sprinkle with fresh cracked pepper and truffle salt.
Mix cream cheese and truffle sauce or truffle pesto together and spread a thin layer on pastry sheets almost to edge. Top with sautéed mushrooms and place in 400 degree oven. Bake for 13-15 minutes- until puffed and golden.
Let cool slightly then cut into manageable pieces . Drizzle liberally with GOOD balsamic ( Compagnia de Montale Vino Oro is wonderful for this!) If desired grate some fresh parmesan on top and serve while warm.