In a large bowl, mix the flour and salt.
Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, stirring until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat oven to 375°F (190°C). On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
Brush olive oil lightly over the dough, leaving a 2-inch border around the edges. Arrange the tomato slices across the center.
Sprinkle crumbled feta over the tomatoes. Tuck in fresh oregano and thyme. Season with salt and black pepper.
Gather the edges of the dough together over the filling, pleating and overlapping as needed. Brush the crust with a little more olive oil and sprinkle with lemon zest.
Bake for 25–30 minutes, until golden and crisp. Let cool slightly before slicing into wedges.
Optional: Sprinkle flaked sea salt before serving.