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Loading...This unique and versatile tart can be served before or after dinner, thanks to its unique balance of flavors and textures. Each bite starts with flaky pastry, followed by a creamy dollop of California Avocados and bright acidic grapefruit, ending with a sweet and spicy kick of yuzu kosho-honey sauce.
Savory Tart of California Avocado
Total Time:
24min
Cook Time:
14min
Prep Time:
10min
Ingredients
Serves: 4| 1 | frozen puff pastry | |
| 4 | Tbsp. | honey |
| 1 | tsp. | green Yuzu Kosho or tamarind paste |
| 2 | tsp. | white wine vinegar |
| 1 | Ruby Red Grapefruit, peeled | |
| 2 | ripe, Fresh California Avocados, seeded and peeled | |
| 1/4 | tsp. | salt, or to taste |
| 1/4 | tsp. | pepper, or to taste |
| 1 1/2 | tsp. | bee pollen for garnish (optional) |
| Sprigs of mint, lavender or marjoram for garnish (optional) |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
- Thaw the puff pastry in the refrigerator or on the counter overnight until pliable.
- Pre-heat oven to 400 degrees F.
- Once the puff pastry is thawed, unfold or unroll it, removing any packaging papers or liners.
- Cut and shape puff pastry into four 2×4-inch rectangles.
- Place the rectangles between two layers of parchment paper and two half sheet trays, with one on top as a weight.
- Place the pastries in the pre-heated oven, and bake until brown and crisp, about 12 minutes. An additional 2 minutes with the top sheet tray and parchment paper removed may be needed to finish even browning and crisping. Set aside and let the pastries cool.
- While pastries are cooling, create Yuzu Kosho-honey sauce by heating honey, Yuzu Kosho (or tamarind paste) and white wine vinegar until warm. Set aside and cool before using.
- Using a sharp knife, cut between the grapefruit’s membranes to release the segments. Be sure to remove all of the white pith. Set aside.
- In a mixing bowl, use a fork to mash the avocado with salt and pepper to taste.
- Spread evenly mashed avocado onto cooled pastry sheets. Top with grapefruit segments, then Yuzu Kosho-honey sauce. Sprinkle with bee pollen and garnish with herb of choice.
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