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8 oz. heirloom tomatoes thinly sliced

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1/2 tsp. salt

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1 Tbsp. all-purpose flour

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1 chilled California Avocado Galette Crust (see make-ahead recipe below)

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4 oz. gruyere cheese grated and divided

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3 cloves garlic crushed or finely minced

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1/8 tsp. salt

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1/2 ripe, Fresh California Avocado seeded, peeled and thinly sliced

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1/8 tsp. pepper

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1/8 tsp. red pepper flakes to taste

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1 egg yolk

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1 tsp. water

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5 fresh basil leaves thinly sliced

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1 1/4 cups plus 2 Tbsp. all-purpose flour

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1/2 tsp. salt

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1 Tbsp. rosemary finely minced

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8 Tbsp. chilled unsalted butter cubed (1 stick)

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1/4 cup chilled ripe, Fresh California Avocado seeded, peeled and cubed

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1/4 cup Greek yogurt

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1/4 cup cold water

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2 tsp. lemon juice

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.