<p:Clean the mushrooms and wipe them dry.</p><p:Place each mushroom cap side down (stem up) on the work surface.</p><p:Cut each mushroom in half, then slice each half into 3 mm thick slices using a chef's knife.</p><p:Place the mushroom slices in a gastronorm tray.</p><p:Pre-cook in the oven to remove excess water.</p><p:Roll out the puff pastry on a lightly floured work surface.</p><p:Distribute the pre-cooked mushroom slices evenly.</p><p:Add the Roquefort cheese and thyme.&nbsp;</p><p:Fold the edges of the pastry by pinching to make pleats.&nbsp;</p><p:Brush the edges generously.&nbsp;</p><p:Cover the entire tart evenly with grated parmesan, including the edges.&nbsp;</p><p:Bake the tart until they are&nbsp;<b>golden and crispy.</b></p>