Savory Tart of California Avocado

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Nutritional Highlights (per serving)

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41 g
Total Fat
63 g
Total Carbs
7 g
310 mg
 Savory Tart of California Avocado

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.


Serves: 4
  frozen puff pastry
Tbsp.  honey
tsp.  green Yuzu Kosho or tamarind paste
tsp.  white wine vinegar
  Ruby Red Grapefruit, peeled
  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


  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.

Calories 630
Total Fat 41 g
Trans Fat 0 g
Saturated Fat 6 g
Monounsaturated Fat 17 g
Polyunsaturated Fat 16 g
Total Carbs 63 g
Dietary Fiber 9 g
Total Sugar 23 g
Protein 7 g
Cholesterol 0 mg
Sodium 310 mg
Potassium 627 mg
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Chef Charleen Badman

As chef and co-owner of the award-winning FnB restaurant in Scottsdale, Charleen Badman is one of Arizona’s most celebrated chefs. In 2019, Charleen won the James Beard Foundation award for Best Chef of the Southwest. Prior to winning the coveted award, Charleen had been a semi-finalist for six years in a row. Known in Arizona as the “veggie whisperer,” Charleen has a knack for coaxing the very best flavor out of locally grown vegetables, which are featured prominently – although not exclusively – on the FnB menu. Her unfussy, yet boldly flavored menu changes seasonally, and sometimes even week-to-week with tweaks based on what’s currently available from local farmers.

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