Savory tarts with alfalfa

Preheat the oven to 200ºC. Chop the almonds coarsely with a knife. Cut 24 thin slices of 2 mm from the zucchini.

Place the slices of puff pastry on the baking sheet. Spread over each slice ¼ of the yogurt, leaving a little edge of the dough on all sides. Cover the slices with 2 rows of 3 zucchini slices that overlap each other.

Sprinkle with salt and freshly ground pepper. Divide the chopped almonds over it. Drizzle with olive oil.

Bake the tarts for about 12-15 minutes in the oven. Meanwhile, peel the avocado and cut into small pieces. Mix carefully with lemon juice and some salt. Wash alfalfa if necessary and dry.

Remove the tarts from the oven and allow to cool for 2 minutes. Divide the pieces of avocado and then the alfalfa.