Get all the prep done before you start cooking: mince the garlic, finely chop the shallot and roughly chop or tear up the mushrooms.

In a bowl, combine pecorino with mozzarella, flour and cream. Season with salt, pepper and nutmeg.

Heat a large skillet over high heat. Add the mushrooms. Fry for 6-8 minutes. The mushrooms will start to release moisture, after this, add olive oil, salt and pepper. The mushrooms will start to brown, now add garlic and shallot, sauté until fragrant, for 2 minutes. Stir in balsamic vinegar and thyme. Set aside.

Carefully drape the puff pastry onto baking paper in the prepared pan. Press the dough into the corners of the pan using your fingers, don’t trim off the edges. Prick the bottom with a fork, spread the cheese mixture and top with mushrooms. Make sure there is a concave space where you can drop the eggs in. Crack eggs between the mushrooms. Season with thyme, salt and black pepper.

Gently, loosely lay the pastry down over the filling, repeat all around. Whisk the egg and milk in a small dish and gently dab over the pastry crust with a brush.

Bake for 30-35 minutes until golden. If you like your eggs runny, add them 8-10 minutes before the tart is ready, or until the egg whites are set. Enjoy!