Strawberry-Thyme Croustades

¾ C. all-purpose flour
½ C. almond flour
1/3 C. oatmeal
¼ C. brown sugar
¼ tsp. of salt
A few grinds of fresh black pepper
½ tsp. fresh thyme leaves (divided use) plus extra for sprinkling
1/3 C. butter, at room temperature
½ pound strawberries, sliced
2 T. local honey
¼ C. 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 tsp. 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 tsp. 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.