Heirloom Tomato Galette

0 Preheat oven to 375 degrees. Place your sliced tomatoes on a clean dish towel or paper towels, and sprinkle with salt. Set aside for 5-10 minutes to release their juices.
1 Add the almond flour, all purpose flour, tapioca flour, salt, and flaxseed to a medium mixing bowl and use a fork to combine. 
2 Add the water and melted coconut butter, and use the fork to incorporate until a dough has formed. If it is too dry, add a splash of water, if needed. Use your hands to form into a ball. Spread a piece of parchment paper on to a clean flat surface and lightly sprinkle with flour. Place the ball in the center and flatten into a 1" thick disc, sprinkling with a little extra flour. Use a rolling pin to roll out the dough 1/8" thick. 
4 Spread the ricotta in an even layer in the center, leaving about 2" of space at the perimeter. Top with parsley, basil, garlic, and red pepper flakes. Blot your tomatoes with another paper towel or dish towel, and arrange them, overlapping slightly, on top of the ricotta, alternating colors if desired.
5 Carefully fold up the edges of the crust as pictured. Lightly spray with avocado oil if desired for extra crispiness. Sprinkle with a pinch of sea salt and garlic. Transfer to the oven and bake for 30-35 minutes until golden. 
6 Remove from the oven and top with fresh basil. Slice, and serve!