Now's The Time To Rev Up Your Recipe Repertoire: Avocado Tart

CALIFORNIA — If you're getting antsy sheltering at home, head to the kitchen. Now could be a perfect opportunity to experiment with new dishes — you know, the ones you never had time to try before. And if you need a place to start, we present the "Savory Tart of California Avocado" recipe.

Created by San Diego native and James Beard award-winning Chef Charleen Badman, the dish melds avocados, Ruby Red grapefruit, honey and frozen puff pastry sheets and takes less than a half-hour from start to finish.

Badman said she grew up enjoying homemade meals featuring California avocados, grown in her grandparents’ backyard.

“At an early age, I learned the importance of eating what you grow,” said Badman, who joined the California Avocado Commission at the recent 2020 James Beard Foundation Taste America® Gala in San Francisco. Badman, owner of FnB Restaurant in Scottsdale, AZ, was helping kick off the Golden State's avocado season, which runs through late summer.

Her flair for balancing charismatic flavors is highlighted in her unique Savory Tart of California Avocado. Scroll down, give it a read and give it a try ....

To view more on avocado recipes from the California Avocado Commission, follow this link.

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Savory Tart of California Avocado

Recipe created by Chef Charleen Badman of FnB Restaurant for the California Avocado Commission

• Serves: 4
• Prep time: 10 minutes
• Cook time: 14 minutes
• Total time: 24 minutes

Ingredients:

• 1 frozen puff pastry sheet
• 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 ½ tsp. bee pollen for garnish (optional)
• Sprigs of mint, lavender or marjoram for garnish (optional)

Instructions:

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 2x4-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.

**Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.

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