Savory Tart of California Avocado

1. Thaw the puff pastry in the refrigerator or on the counter overnight until pliable.
2. Pre-heat oven to 400 degrees F.
3. Once the puff pastry is thawed, unfold or unroll it, removing any packaging papers or liners.
4. Cut and shape puff pastry into four 2×4-inch rectangles.
5. Place the rectangles between two layers of parchment paper and two half sheet trays, with one on top as a weight.
6. 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.
7. 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.
8. 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.
9. In a mixing bowl, use a fork to mash the avocado with salt and pepper to taste.
10. 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.

Serving Suggestion: Consider serving this crowd-pleasing dish as an appetizer before a dinner party. Cut the recipe in half for tasting sizes and garnish with a colorful herb like lavender and store-bought bee pollen.

Beverage Pairing: To accentuate the vibrant flavors of the tart, try serving alongside a glass of sparkling wine like prosecco or champagne.

Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.