For the short pastry, put flour, almonds, 1 teaspoon salt, 1 teaspoon sugar, egg yolks, 1 tablespoon cold water and butter in flakes in a mixing bowl and knead with the dough hooks of the hand mixer. Then knead with your hands to a smooth dough
Roll out the dough between two layers of baking paper to a circle (31-32 cm Ø). Remove the upper baking parchment. Pour the dough into a greased, flour-spread tart mould with lift-off base (26 cm Ø), press it down, pressing the edge slightly up (over the edge of the mould). Press the base in several times with a fork. Chill for about 30 minutes.
In the meantime clean and wash the tomatoes and drain them well. Wash thyme, shake dry, pluck leaves roughly from the stalks. Peel and finely dice the onions. Caramelise 75 g sugar in a pan over low heat. Deglaze with vinegar and 100 ml water, bring to the boil. Add onions and 1 teaspoon thyme, bring to the boil again and let it simmer openly over a low to medium heat for 12-15 minutes. Season with salt and pepper, add 2 tablespoons of olive oil
Line the shortcrust pastry base with baking paper, the edge of the pastry should be carefully lobbed over the edge of the pastry. Fill with dried peas and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 18-20 minutes without cover. Remove from the oven, carefully remove dry peas with baking paper
Sprinkle the bottom with breadcrumbs. Spread the cream cheese with a teaspoon in flakes. Sprinkle with pepper. Sprinkle with 3/4 of the remaining thyme. Spread tomatoes evenly on top. Sprinkle with 2 tablespoons of olive oil. Cover the rim with aluminium foil if necessary. Bake the tart at the same temperature on the bottom rack for another 20-25 minutes. Remove from the oven and carefully remove from the tin. Add the balsamic onions in a small bowl