For the stuffing
In a frying pan, heat the olive oil. Add and saute the spring onions (minced) and the mushrooms (in thin slices). Sprinkle with salt, pepper and paprika.
Remove from the fire, add the cream cheese, part of the graviera (grated) and fresh thyme.
Stir well to form a uniform mixture.

For the small tarts:
Lay 1 pastry sheet on a surface and cut it in 12 squares.
Repeat the same procedure with the second sheet and continue by removing their interior with a smaller size square coupe pate.
Pierce the whole squares with a fork. Place on top of each one the part of the pastry that you have removed. Pierce this as well on the perimeter with a fork.
Smear the bases for the tarts with the lightly beaten egg.
Add the stuffing in the inner “open” square of each base, and sprinkle with the remaining grated graviera.
Bake at 200°C for approx. 20-25 min, until golden brown.