Preheat oven to 375 F. Spread dough to desired shape on lightly floured parchment paper. Dock by piercing with a fork, and drizzle with olive oil. Bake for 15 minutes or until nearly done.
While the flatbread is in the oven, heat olive oil in a saute pan and cook garlic and shallots until translucent. Add mushrooms and stir until they wilt. Season with salt, pepper, and chopped parsley and remove from heat.
Remove the flatbread from the oven, sprinkle with the grated Raclette and crumbled Saint Nectaire over it, and place back in the oven for 3-4 minutes, or until the cheese melts.
Drizzle with truffle oil, and use a slotted spoon to spread the mushroom and shallot mixture over the melted cheese.