Ingredients

• 1 ½ cups Gluten Free 1-to-1 Baking Flour spooned and leveled (189 g)
• ½ tsp Salt
• ¾ cup cubed and frozen unsalted Butter (172 g)
• ¼ cup ice-cold Water, as needed (60 mL)

• ⅓ cup Creme Fraiche (78 g)
• 2 Tbsp Dijon Mustard (16 g)
• 2 cloves Garlic, minced
• 2 tsp chopped fresh Thyme
• 1 tsp Lemon Zest
• ¼ tsp Salt
• ¼ tsp Freshly ground black pepper
• 1 cup torn fresh Basil (13 g)
• 1 lb Heirloom Tomatoes (about 3 medium tomatoes) sliced into ¼-inch thick rounds (454 g)
• ⅓ cup grated Gruyere Cheese (29 g)

• ½ tsp Flake Sea Salt
• ½ tsp Freshly ground black pepper
• 2 tsp Extra Virgin Olive Oil, for brushing

Instructions

1. In a food processor, add flour and salt. Pulse a few times to combine.
2. Scatter frozen butter over the flour mixture. Pulse 3–4 times to break up the butter, then stream in ice-cold water through the food tube a couple tablespoons at a time, pulsing after each addition. (Careful: do not overmix! Butter pieces should be visible and about the size of peas to result in the flakiest crust.) Remove the dough from the bowl and knead gently to quickly form into a disk.
3. Lightly flour your work surface. Roll dough into a 16 x 7-inch rectangle. Fold into thirds, like a book, making three layers (Note: the dough will break during the folding process, that’s okay.)
4. Turn dough so the long seam side is facing you and roll out again. Fold the dough into thirds once again, working from right to left. Repeat this process once more. (Note: this process is very important so that the crust is light and flaky when baked. Don’t skip the steps!) Wrap dough in plastic wrap and place in the refrigerator to chill for 10 minutes.

1. Preheat oven to 425°F. In a small bowl add creme fraiche, mustard, garlic, thyme, lemon zest, salt and black pepper. Stir to combine and set aside.
2. Remove dough from refrigerator and place onto a piece of parchment paper that’s 16 x 12 inches and has been lightly floured. Roll the pastry dough to roughly 16 x 11 inches, or almost the size of the parchment paper. Slide parchment and dough onto a baking sheet.
3. Evenly spread creme fraiche mixture over the pastry, leaving a ½ inch border. Top with basil leaves, followed by the tomatoes, slightly overlapping them.
4. Sprinkle tops of tomatoes with gruyere cheese, flake salt and freshly ground black pepper. Brush the exposed edges of crust with olive oil.
5. Bake for 30–35 minutes, or until the pastry is a deep golden brown and tomatoes dry out a bit.
6. Place on a baking rack to cool for 10 minutes before slicing and serving.