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For tart shell:.
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Put the flour, butter, zest, and salt in a food processor and pulse until crumbly.
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Add the egg and pulse just until moist curds formdont overprocess.
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Turn the dough out onto a work surface and knead it once or twice to pull it together.
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Flatten it into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
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(Wrapped airtight, the dough can be kept refrigerated for up to 2 days or frozen for up to a month.
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).
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Place an 8-inch tart pan with a removable bottom or a tart ring on a parchment-paper-lined baking sheet.
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Lightly dust a work surface and the top of the dough with flour.
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Roll the dough out into a round that is approximately 10 inches in diameter and 1/8 inch thick.
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As you roll, lift the dough and, if necessary, dust with flour.
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Fit the dough into the bottom and against the side of the pan, taking care not to stretch it.
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Trim the excess dough even with the pans rim.
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If the dough cracks, use lightly moistened scraps to fill the cracks.
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Refrigerate the tart shell for at least 30 minutes.
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Center a rack in the oven and preheat the oven to 350F.
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Line the crust with a parchment-paper round and fill with dried beans or rice.
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Bake for 18 to 20 minutes.
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Remove the paper and beans, and bake 3 to 5 minutes more, or until lightly colored.
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Transfer to a rack to cool.
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(The crust can be kept at room temperature for up to 8 hours.
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).
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For custard:.
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Reduce the oven temperature to 300F.
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Line a baking sheet with foil, brush with 1 Tablespoon of the oil and sprinkle with the garlic and thyme.
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Place the tomato halves, cut side down, sprinkle with the remaining 1 Tablespoon oil, and season with salt and pepper.
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Bake for approximately 1 hour until the tomatoes are tender but still able to hold their shape; set aside.
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Whisk together the milk, cream, eggs, yolks, lemon juice, olives, and basil in a bowl; season with salt and pepper.
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Place the tart shell on a parchment-paper-lined baking sheet.
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Arrange the tomatoes, cut side up, in the tart shell and pour the custard mixture over.
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Bake 25 to 30 minutes until the custard is set.
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Transfer to a rack to cool
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To serve:.
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Cut the tart into wedges and serve with a bowl of summer greens seasoned with a lemon and olive oil dressing.
