Fresh herbs to garnish (coriander, mint, dill or parsley)
Pre-heat oven to 200c fan-forced. (200c non-fan) Cut the pastry into six 12cm discs.
Place on a baking tray lined with baking paper and bake for 20 minutes or until golden.
Meanwhile, smash the avocado, add a squeeze of lemon juice, season with salt and pepper, set to one side.
Crush one small clove of garlic with salt and mix this into the yoghurt.
Place each of the baked pastry rounds on a plate, spoon the avocado mixture in the centre of each tart, gently pushing the pastry the centre of the pastry down as you do so. Top with a dollop of yoghurt followed by a few slices of radish and cucumber, finish with fresh herbs.
Tip: Other options, add smashed fetta to the avocado. Top with a sliced fresh red or green chilli. Serve with a poached or fried egg.
Note: we no longer produce Gluten Free Pastry. However, if you’re wheat intolerant and can eat spelt, our Spelt Puff Pastry is a great alternative.