Using an electric mixture, beat together butter, sugar, vanilla, and salt for about 2-4 minutes, until mixture becomes smooth. Turn speed to low, then add flour, a little bit at a time, scraping down the sides as needed, until a dough just starts to form.
Use your hands to knead the dough into a ball, then wrap tightly with plastic wrap and refrigerate for 1 hour.
Preheat oven to 425F.
Remove dough from fridge and place on parchment paper. Sprinkle a little flour on top and gently roll out to a circle or oval (shape doesn't matter) that is about ½ inch thick with a 12 inche diameter. Using your fingers, pinch together sides to make a 1 inch wall around the outside. Prick center with a fork all around, then bake for 8-10 minutes, until it's just starting to brown.
Remove from oven and scoop jam into center, spreading it around with a spoon to the wall edges. Sprinkle gruyere on top, followed by the almonds. Bake for an additional 5-10 minutes until dough is golden brown and cheese is melted. Let cool for 10 minutes before serving.