In a large bowl of food processor, pulse the flour, almond meal, sugar, vanilla, salt and butter until the mixture resembles coarse breadcrumbs. Add 2 tablespoons water and pulse until the mixture comes together forming a solid dough. Remove the pastry from the food processor, form into a log, wrap in plastic and place in the fridge for 15 minutes to chill.
Meanwhile, place cream cheese, cream, honey and vanilla in the food processor and process on medium, scraping down the sides a couple of times, until the mixture is smooth. Mix together diced strawberries and tomato halves.
Preheat oven to 180C (160C fan-forced).
Remove pastry from the fridge and cut into 4 equal rounds. Place each on a sheet of baking paper and flatten down to a 5mm thin round. Divide the cream cheese mixture evenly between the rounds, dolloping onto the middle of each round, leaving about 2cm pastry uncovered. Top each with the strawberry and tomato mixture and press the topping gently into the cheese mixture. Using a knife, gently life the overhanging pastry and fold in over the cheesecake mixture, pressing down gently over the filing pinching the sides.
Bake for 30 minutes or until the crusts are golden. Transfer to a wire rack to cool for at least 1 hour before dusting with a little icing sugar, if using, and serving.