I preheat the oven to 340°F (170°C) and grease a 6-inch springform pan, lining the base with parchment. I mix 1 cup ground almonds, ½ cup grated parmesan, 3 tbsp melted butter, and a pinch of pepper in a bowl until combined. I press the mixture into the pan’s base and slightly up the sides, then bake for 10 minutes until lightly golden. I let it cool slightly for this savory comfort tart.

In a food processor, I blend 250g ricotta, 150g crumbled feta, 2 eggs, 2 tbsp Greek yogurt, 1 grated garlic clove, zest of ½ lemon, and black pepper until silky. I pour the filling into the cooled crust and bake for 30–35 minutes until just set with a slight jiggle. I cool completely, then chill for 2 hours for firm savory tart slices.

I toss 1½ cups halved cherry tomatoes with 1 tbsp olive oil, 1 tsp balsamic vinegar, 1 tsp honey, salt, pepper, and optional chili flakes. I spread them on a parchment-lined baking sheet and roast at 355°F (180°C) for 30 minutes until jammy. I cool slightly and mash gently for a chunky jam for this umami-packed cheesecake.

I spoon the cooled tomato jam over the chilled cheesecake. I garnish with thyme leaves and a drizzle of olive oil, then slice into savory tart slices for serving.