Yellowfoot Cheese Tart

1. Let puff pastry stand at room temperature until pliable (about 20 to 30 minutes).

2. In a 10" or 12" frying pan, melt butter over high heat.

3. Add mushrooms and thyme (or tarragon). Stir often until all liquid evaporates and mushrooms brown (about 8 to 10 minutes).

4. Add salt and pepper to taste, then let cool.

5. Unfold puff pastry in a lightly greased 10" x 15" baking pan.

6. Brush pastry with the egg and prick surface all over with a fork.

7. Scatter cheese and sautéed mushrooms evenly over pastry.

8. Bake in a 425°F oven until richly browned (about 20 minutes).

Cut pastry in wedges or squares, and serve hot or warm.

Note: You can also make the mushroom mixture the day before, and then chill until you're ready to bake the pie.