Gluten Free Smashed Avocado Tart

Serves: 4

 

INGREDIENTS

  • 1 x 400g Gluten Free Sour Cream Pastry*
  • 1 x medium avocado
  • ½ lemon
  • salt & pepper
  • 1 clove garlic
  • 1 cup Greek yoghurt
  • 4 to 6 radishes thinly sliced
  • half Lebanese cucumber thinly sliced
  • Fresh herbs to garnish (coriander, mint, dill or parsley)

Sour Cream Gluten Free Shortcrust Pastry 400g Careme

METHOD

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Pre-heat oven to 180c fan-forced. (200c non-fan) Cut the gluten free log into four equal pieces.

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Dust with a gluten free flour, using the heal of your hand push each piece of pastry out to a 5mm thick round. Place on a baking tray lined with baking paper. Bake for 20 minutes.

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Meanwhile, smash the avocado, add a squeeze of lemon juice, season with salt and pepper, set to one side.

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Crush one small clove of garlic with salt and mix this into the yoghurt.

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Place each of the baked pastry rounds on a plate, spread with the avocado mixture, top with a dollop of yoghurt followed by a few slices of radish and cucumber, finish with fresh herbs.

Other options:

  • Add smashed fetta to the avocado
  • Top with a sliced fresh red or green chilli
  • Serve with a poached or fried egg

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