Preheat oven to 400 degrees Farenheit. Put the shallots in a baking pan, brush with a thin layer of oil & roast for 25 minutes.
While the shallots are roasting, press the pie crust into the pan and remove any excess pieces. Poke a few holes in the bottom of the crust then refrigerate for 15 minutes.
After crust has chilled, place parchment paper and an oven safe weight inside the pie crust so it holds shape, and bake for 15 – 18 minutes or until crust is lightly browned.
Saute’ the mushrooms and smoked sausage in a large skillet over medium heat. Stir in the herbs and remove the pan from heat.
Whisk the eggs and sour cream until just blended and pour into cooled pie crust.
Arrange the mushrooms, sausage and shallots within the egg mixture so each bite has as much flavor as possible. Bake for 15 minutes.
Sprinkle the tart with remaining herbs and allow it to set for 10 minutes before serving.