For "Amanda's Olive Oil Press-in Tart Crust", could I sub almond milk for whole milk?

I think you could definitely use almond milk as a substitute for whole milk. The crust has a lot of sugar in it, so I'm not sure if just leaving out the sugar would work for a savory tart--you might want to look for press in crust recipes that are meant to be savory.

Also, if I wanted to make a savory tart, should I simply omit the sugar?