Name: Pesto + Heirloom Tomato Galette
Yield: 8 slices
Ingredients: 1 cup (96g) blanched almond flour; 1 cup (111g) tapioca flour; 3 tablespoons ground flax seeds; 1 tablespoon nutritional yeast; ¼ teaspoon kosher salt; 6 tablespoons refined coconut oil (cool enough to be firm and scoopable); 2-4 tablespoons cold water (as needed to bring the dough together); ½ cup pecans; 4 cups fresh basil leaves; 2 small garlic cloves; Zest & juice from 1 lemon; 2 tablespoon nutritional yeast; Salt & pepper (to taste); ⅓ cup extra virgin olive oil; ⅓ cup pesto (plus extra for topping); 3-4 heirloom tomatoes (sliced); 1 tablespoon olive oil; Flaky sea salt (to sprinkle on top); Fresh basil (optional, to garnish)