Making the base

1. Roll out the pastry dough on a floured worktable. Cut into 4 rectangles of about 10 by 2 cm and place them on a greased baking sheet.
2. Cut the corks in half and distribute them around the baking sheet.
3. Grease the underside of another baking sheet and place this on the corks. (This is done so that the crusts will rise evenly and be evenly baked - the underside of the baking sheet must be greased so that the pastry dough does not stick.)
4. Bake the tart bases at 200° C (400° F) for about 15 minutes. Cool.

Making the filling

1. Slice the zucchini and blanch it in boiling water for 2 minutes. Remove to a tea towel.
2. Cut the avocado in four pieces, remove the peel, and chop it finely.
3. Make an avocado tartar with chopped avocado, 50 ml olive oil, a little lime juice, 25 g grated parmesan cheese and some chives.
4. Open each scallop and remove membranes and roe. Slice each scallop horizontally into four pieces.

Salad

1. Make the lime vinaigrette by mixing the grated rind of the lime, the juice of 1/2 lime and the olive oil together. Season with salt and pepper.
2. Carefully wash and dry all the lettuce.
3. Mix the lettuce and chives and toss with a little of the lime vinaigrette just before serving.

Assembly

1. On each piece of pastry, place one layer of avocado tartar.
2. Alternate a layer of zucchini slices and a slice of scallop - repeat four times.
3. Place the dressed salad on plates and set the tart on the bed of lettuce; sprinkle each tart with parmesan cheese, coarse salt and chives.
4. Drizzle with a little olive oil and finish with a few drops of the lime vinaigrette.