Tomato Chilli Jam Tart with Goat Cheese

To make the crust, start by preheating the oven to 350 degrees F.
In a food processor combine the oat flour, almond flour, eggs, melted butter, and sea salt together. Pulse to combine a couple of times, and then turn the food processor on to run until the dough comes together in a ball. If it feels a little dry, add in 1 tbsp water. Alternatively, you can mix by hand.
Press the crust into the 9″ tart pan evenly on the bottom and edges. Bake for 20-25 minutes until golden. Remove from the oven and immediately place the goat cheese logs into the tart to warm. Let the goat cheese sit in the tart while it cools.
To make the tomato jam, heat a skillet to medium heat and add the oil. Once warm, saute the shallots for 5-7 minutes, until fragrant and slightly softened. Add the diced tomatoes, coconut sugar, vinegar and chilli paste in and simmer for 15 minutes. Stir every few minutes. When you get to the final 5 minutes, stir more continuously, and remove from the heat when all the liquid is absorbed.
Blend in a blender or with an immersion blender until smooth.
To assemble the tart, spread the now softened goat cheese along the bottom of the tart. Next, spread the tomato jam over the goat cheese. Sprinkle crumbled goat cheese over top of the tomato jam if desired.
If time permits, allow the tart to chill in the fridge for 1 hour. This will help the tomato jam to more fully set. Slice and enjoy! Store in the fridge covered for up to 1 week.