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Make sure to complete thaw the puff pastry in the refrigerator before using it in this recipe.
Preheat the oven to 400°F (200°C).
Roll out the puff pastry on a lightly floured surface to a 12-inch circle. Transfer the pastry to a 9-inch tart pan with a removable bottom.
Prick the bottom of the pastry with a fork. Bake for 15 minutes until lightly golden.
In a large skillet, melt the butter with the olive oil over medium-high heat. Add the mushrooms and thyme and cook, stirring occasionally, until the mushrooms are tender and any liquid has evaporated, about 10 minutes.
Spread the cooked mushrooms over the pre-baked pastry shell. Sprinkle the grated gruyere cheese over the top.
Bake for an additional 15-20 minutes until the cheese is melted and the pastry is golden brown.
Let cool for 5 minutes, then remove the outer ring of the tart pan.
Brush the outer edge of the pastry with a little beaten egg to give it a nice shine.
Serve warm or at room temperature.