¾ cup all-purpose flour
½ cup almond flour
1/3 cup oatmeal
¼ cup brown sugar
¼ teaspoon of salt
A few grinds of fresh black pepper
½ teaspoon fresh thyme leaves (divided use) plus extra for sprinkling
1/3 cup butter, at room temperature
½ pound strawberries, sliced
2 tablespoons local honey
¼ cup salted and roasted pistachios, chopped
Preheat the oven to 350°F and line a large baking sheet
with parchment paper.
Place flour, almond flour, oatmeal, brown sugar, salt, pepper and ¼ teaspoon of thyme leaves into mixer bowl. Add butter and mix until large lumps form. Divide dough into 6 portions and roll out each (or press each down with your palm) to form discs. Put discs on baking sheet and bake for 20 minutes.
Meanwhile, mix together remaining ¼ teaspoon of thyme leaves, strawberries and honey.
After the little crusts have cooled, top with strawberry mixture, then sprinkle with extra thyme leaves and chopped pistachios. Serve warm or later at room temperature.
Ellise Pierce is the Cowgirl Chef and author of COWGIRL CHEF:
Texas Cooking with a French Accent (Running Press). Read her blog
(www.cowgirlchef.com), follow her on Twitter (@cowgirlchef) and Instagram
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