Mushroom Goat Cheese Tarte

0 Preheat the oven to 400F.
1 Mix goat cheese with honey, olive oil, thyme chopped leaves, salt, and pepper until creamy and spreadable.  Set aside.
2 In a large skillet add the 1 tablespoon olive oil over medium-high heat. Add the shallots and mushrooms. Sauté until all liquid has evaporated and the mushrooms starting to turn golden at the edges, 5 minutes. Add the brandy and cook until evaporated, less than 1 minute. Season with salt and pepper to taste.
3 Defrost the puff pastry and roll it out on a floured surface until it is half the thickness that you started with.  With a sharp knife cut 1 inch off from each side. With a small baking brush, brush the egg mixture at the outer edges of the pastry. Place the 1-inch strip of puff pastry over it to form a riser border. The outer edges must be aligned one on top of the other properly. 
4 Place the puff pastry over a silpat or parchment paper in a cookie sheet. Spread the goat cheese inside the puff pastry and top with the mushrooms. Spread some of the egg wash over the puff pastry border.
5 Bake in the warm oven for 20 minutes. Let it rest for a couple of minutes and serve.