Recipe: MUSHROOM WALNUT TARTS

MUSHROOM WALNUT TARTS
Makes 18 tarts.
Note: Crème fraîche is available in the dairy section of many supermarkets; sour cream can be substituted. Mini-phyllo shells can be found in the freezer section of the supermarket.
• 2 tbsp. olive oil
• 1/2 lb. white or brown mushrooms, coarsely chopped
• Kosher salt and freshly ground black pepper
• 1/4 tsp. dried thyme
• 1/4 c. walnuts, chopped
• 1/3 c. crème fraîche (see Note)
• 1/4 c. crumbled blue cheese such as Bleu d'Auvergne or Roquefort
• 18 mini-phyllo shells (see Note.)
• Fresh thyme sprigs for garnish, optional
Directions
Heat oil in a large heavy skillet over medium-high heat. When hot, sauté mushrooms, stirring often, until browned and no liquid remains, 5 to 6 minutes. Season with 1/4 teaspoon salt, several grinds of pepper and thyme, and sauté 1 minute more. Stir in chopped walnuts, then remove pan from heat. Combine crème fraîche and blue cheese in a food processor and process until blended. (Mixture does not have to be completely smooth.) Stir the crème fraîche mixture into the mushrooms. Place phyllo shells on a baking sheet and fill each generously with mushroom filling. (Shells can be filled 1 hour ahead; leave uncovered at cool room temperature.)
To bake, arrange a rack at center position and preheat oven to 350 degrees. Bake tarts until filling is hot, 5 to 8 minutes. Arrange on a platter and, if desired, garnish each tart with a small thyme sprig. Serve warm.
CUCUMBER SLICES WITH SMOKED SALMON AND AVOCADO CREAM
Serves 18.
• 1 medium cucumber, cleaned but not peeled
• 2 to 3 oz. thinly sliced smoked salmon
• 2 to 3 tsp. fresh lemon juice, divided
• Kosher salt and freshly ground black pepper
• 1/2 ripe avocado, peeled, pitted and coarsely chopped
• 3 tbsp. sour cream
• Generous pinch cayenne pepper
• 3 tbsp. chopped green onions including 2 inches of green stems
Directions
Cut 18 (1/4-inch) thick rounds from the cucumber and save extra cucumber for another use. Top each round with a thin slice of salmon cut to fit. Drizzle a little lemon juice over the salmon, then season with salt and pepper. Place avocado, sour cream, 1 teaspoon lemon juice, 1/4 teaspoon salt and cayenne pepper in a food processor and process until smooth and blended. Garnish each cucumber slice with a dollop of avocado cream and sprinkle with green onions. (Cucumber slices can be assembled 30 minutes ahead; leave uncovered at room temperature.) Arrange on a platter.