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Preheat oven to 375°F (190°C).
In a medium bowl, stir together the flour, black pepper, salt, and Parmesan.
Add the butter and mix with your fingertips, a pastry blender, or in a food processor until the mixture is pea-sized lumps.
Add the egg and stir until a craggy dough forms.
Press dough into the bottom and up the sides of a 9-inch loose-based tart pan with a removable bottom, or a pie dish.
Slice tomatoes and arrange them over the crust, slightly overlapping.
Stagger garlic slices and capers over tomatoes.
Drizzle with olive oil and sprinkle with additional black pepper and sea salt.
Bake for 45 to 55 minutes until edges of crust are golden and tomatoes are jammy at edges and have wrinkled slightly.
Let cool slightly before slicing. Finish with basil leaves.