Making the base: Roll out the pastry dough on a floured worktable. Cut into 4 rectangles of about 4 by 1 in and place them on a greased baking sheet.
Cut the corks in half and distribute them around the baking sheet.
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.)
Bake the tart bases at 400° F for about 15 minutes. Cool.
Making the filling: Slice the zucchini and blanch it in boiling water for 2 minutes. Remove to a tea towel.
Cut the avocado in four pieces, remove the peel, and chop it finely.