Preheat oven to 425F. Slice the tomatoes into 1/4" slices.

Lay the slices on a baking sheet lined with parchment paper. Drizzle over the olive oil and season with salt and pepper to taste. Use a toothpick to poke the tomatoes so that the juice can run out of the tomatoes and avoid steaming them.

Bake for 30–40 minutes or until roasted and most of the juice has evaporated.

Remove from the oven and set aside.

In a food processor, combine the almond flour, psyllium husk, coconut flour, and salt.

Cube the cold butter and add it into the food processor.

Slowly pulse the ingredients until a dough begins to form.

Press the dough into silicone cupcake molds, making the layers quite thin (about 1/4–1/2").

Reduce the oven temperature to 350F and bake the tarts for 17–20 minutes or until golden brown.

Remove from the oven and let cool. Once cooled, turn the silicone cupcake molds upside down and lightly tap the bottoms to slide the tarts out.

Layer the tomato slices over each tart.

Thinly slice the onion and mince the garlic. Heat up the olive oil in a pan and cook the onions and garlic until caramelized.

Add the caramelized onions and garlic on top of the tomatoes.

Crumble the goat cheese and sprinkle fresh thyme over each tart. Bake for an additional 5–6 minutes or until the cheese is beginning to melt.

Serve warm!