Savory Tart of California Avocado

HomeRecipesMeals & DishesAppetizersSavory Tart of California Avocado

Total Time: 24 min

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Cook Time: 14 min

Prep Time: 10 min

Nutrition Facts

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Nutrition information
per serving

Calories 630

Total Fat 41g

Saturated Fat 6g

Trans Fat 0g

Polyunsaturated Fat 16g

Monounsaturated Fat 17g

Cholesterol 0mg

Sodium 310mg

Total Carbs 63g

Dietary Fiber 9g

Total Sugars 23g

Protein 7g

Potassium 627mg

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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.

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Serves: 4

Ingredients
Instructions

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)

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.

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.

Did You Know?

It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.