Preheat the oven at 200 degrees.

Blend the rusks with the almonds in a food processor and empty them in a bowl.

Add the olive oil and tomato and combine.

Layer the mixture evenly in a tart pan and bake for 15 minutes.

Put the three different cheeses in a bowl and mix well with a fork.

As soon as the crust is ready let it cool and use a spatula to spread the cheese mixture.

Heat the olive oil well in a large non-stick pan, add the cherry tomatoes with the cut half at the bottom and leave over high heat for about 5 minutes.

Add the salt, sugar, honey and balsamic vinegar. Stir carefully so that the cherry tomatoes don't crumble and let the saus thicken for about 5 minutes.

Spread the cherry tomatoes over the cheese and pour their sauce over them.

Sprinkle the cherry tomatoes with the spearmint and oregano.

Place the tart in the fridge for at least half an hour before serving.