Four hours before starting the recipe, mix the coarse salt and sugar. Spread half of the mixture in a baking dish. Place the bonito fillet on top and cover with the remaining mixture. Refrigerate on the bottom shelf.

Preheat the oven to 400°F (200°C).

Cut 12 circles from the brick pastry sheets. Place them on parchment paper and bake for 15 to 20 minutes, watching closely. The pastry should turn golden but not brown.

Peel and dice the avocado. Squeeze lemon juice over it and set aside.

Peel and dice the pear.

Roughly chop the feta cheese.

Remove the bonito from the refrigerator and cut the flesh into cubes. Place them in a small bowl and squeeze lemon juice over them.

ASSEMBLY:

On each plate, place a circle of brick pastry, then add some bonito, pear, avocado, and feta. Add another pastry circle and repeat the layers. Top with a final pastry circle.

Serve immediately with a drizzle of olive oil to keep the pastry crisp.