Preheat oven to 200°C.
Place eschalots and EVOO into TM bowl and chop 2 sec/speed 6.
Add Umami Paste, white wine and thyme to TM bowl and chop 2 sec/speed 4.
Scrape down sides of bowl and sauté 5 min/100°C/Reverse/speed 1.
Cut rounds out of pastry sheets and line 2 mini 12 hole tartlet trays.
Place a tsp of eschalot mixture into each tartlet and top with a couple of mushroom slices and then Swiss cheese.
Bake 20 minutes until puffed and golden.
Serve immediately, garnished with a few extra sprigs of thyme.