Wild Mushroom Tart

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1 sheet frozen puff pastry

1 1/4 pound mixed wild mushrooms (such as 3 1/2 ounces each oyster,hedgehog, white shimeji & yellow chanterelles) plus 8 ounces criminis)

1 tablespoon each unsalted butter and olive oil to sauté each 3 1/2 ounces of mushrooms, double to sauté 8 ounces.

3 tablespoons mixed fresh herbs, such as thyme, tarragon, chervil, parsley and chives

1 extra large egg yolk

3/4 cup (6 oz) crème fraîche

2 1/2 ounces Gruyère or Emmentaler cheese, shredded

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