Gluten Free Smashed Avocado Tart
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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.
- Add smashed fetta to the avocado
- Top with a sliced fresh red or green chilli
- Serve with a poached or fried egg