In a bowl, beat the eggs well with an electric mixer. Add salt, pepper, and Parmesan. Gradually add the oil while mixing, then add the milk, continuing to beat. Sift in the flour and instant yeast and mix until smooth. Generously butter a tart pan with a raised edge and pour in the batter, smoothing the top.
Bake at 350°F (180°C) in a conventional oven for 18-20 minutes, but adjust the baking time as needed for your oven. Check doneness with a toothpick.

Peel 8-10 red cherry tomatoes and cut them in half. Place them in a blender cup. Add salt, pepper, extra-virgin olive oil, sliced garlic, and oregano. Blend with an immersion blender until you get a smooth, even sauce to use for soaking the tart base.

Finish assembling the savory tart by alternating mozzarella balls, pitted black olives, and yellow and red tomatoes on top, arranging them to create a colorful and balanced composition. Drizzle with a little more extra-virgin olive oil and add fresh basil leaves. Finish decorating with fresh thyme flowers.

Note: The olives are missing in the photo because I remembered to add them only after taking the picture. I recommend adding them—they not only improve the flavor but also add a pop of color.