Lideys Wild Mushroom and Burrata Tart

Ingredients

• 1 sheet puff pastry (from a 17.3 oz package), defrosted
• 3 tbsp. unsalted butter, divided
• 1 large shallot, minced
• 1 tsp. minced fresh thyme leaves
• 1 lb. mushrooms (preferably a mix of cremini and wild), stems removed and sliced 1/4-inch thick
• kosher salt
• Freshly ground black pepper
• 1/2 tsp. white truffle oil, plus more for drizzling
• 3 tbsp. dry white wine
• 1 1/4 c. baby arugula, divided
• 8 oz. fresh burrata, carefully sliced into 1/2-inch rounds
• 1 egg, beaten with 1 tbsp. water, for egg wash
• Crushed red pepper flakes, for serving (optional)

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