Put flour in a large mixing bowl, make a well in the center and crumble yeast into it. Add sugar. Heat the milk to lukewarm and pour over it. Knead everything. Add butter and salt and knead with hands until smooth. Brush bowl with oil, cover and let rise in a warm place for about 90 minutes.
Preheat oven to 180 °C top/bottom heat (or 160 °C convection oven). Brush a tart pan (Ø 26 cm) with oil.
Wash zucchini and tomatoes and cut into thin slices. Cut olives into rings.
For the paradeis sauce, peel and press garlic and mix with the strained paradeis. Add salt and pepper to the sauce and season with sugar and thyme.
After rising, knead the dough briefly and roll out into a round on a lightly floured work surface. Place the dough in the mold and pull it up along the edge. Prick several times with a fork.
Spread the paradeis sauce on the dough. Layer zucchini and tomatoes closely together. Sprinkle olives on top. Brush vegetables with olive oil, season with salt and pepper.
Bake the tart in the preheated oven for 15 minutes. Then brush again with olive oil and bake for another 20 minutes.
Serve the tart either warm or let it cool on a wire rack.
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