Introduction :

These individual tarts are very easy to make, especailly if you use bought puff pastry. Ready rolled puff pastry makes them even quicker!

I like to use Dorset Puff Pastry as it has no additives and is as close as you will get to homemade pastry. Available from good delicatessen and larger supermarkets, you will find it in the freezer section. If you can't find Dorset Pastry, Saxby's and Jus Roll are fine.

I use a small saucer as a template for the pastry discs. Why not cut out extra discs, interleave them with cling film and freeze for another time. They take minutes to thaw out when required. By the time you have added the topping they are ready to cook.

Method :

1. Preheat the oven to 220C/425F/gas7. Fry the lardons until all the liquid has evaporated and they are just beginning to brown.

2. Meanwhile, place the pastry discs onto a flat baking sheet lined with 'magic silicone paper' and with the point of a sharp knife, score a border around the pastry about 1cm/ ½” from the edge. Be very careful not to cut right through the pastry.

3. Arrange slices of avocado inside the inner circle of each pastry disc, pile some lardons on top, dot over the Dolcelatte and sprinkle with a little olive oil and some salt and pepper

4. Cook for 5 -10 minutes, until the border is well risen and golden brown and the cheese is bubbling. Scatter with the snipped chives just before serving.

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