Transfer the tomatoes to the prebaked pie shell, flipping them so that the bottom, wet sides of the tomatoes are facing up in the pie shell; layer the garlic slivers and lemon thyme sprigs in between the tomato slices. Drizzle olive oil evenly over the tomatoes and garlic, and transfer to the oven. Reduce the temperature to 350° and bake until the tomatoes begin to brown along their edges and the crust turns deep golden brown, about 40 minutes. If the edges brown fast, cover them with aluminum foil. Transfer the pie to a baking rack and cool to room temperature before slicing. Finish by topping the pie with lemon basil, flaky sea salt, black pepper and a drizzle of olive oil. Then serve.