In a medium-size bowl, combine 1 cup flour, 1/4 tsp salt, 1/4 tsp sugar. Cut the 6 tbsp of cold, salted butter into chunks and add them to the bowl. Use a pastry blender to blend the butter into the flour until it resembles coarse crumbs the size of peas. Finally, add in 5-6 tbsp of cold water, just enough to bring the dough together, but not too much that it makes it sticky. Don't overwork the dough. As soon as it forms a cohesive ball, sprinkle flour on a piece of plastic wrap, place the dough on it and flatten it out into a disk, then sprinkle the top of the dough with flour and wrap it up. Place the dough in the fridge to chill for at least 30 minutes.

After the dough has chilled, place it on a floured countertop, also flour the top of the dough and the rolling pin. Roll the dough out into a 15"x6" rectangle. Continue flouring the counter underneath the dough as you roll to prevent sticking. Once it's been rolled into a rectangle, generously flour half of the dough. Carefully fold the dough back over itself from long end to long end. Place the lightly oiled tin right next to the dough, gently lift it into the tin and unfold it. Fit the dough into the tart tin. There shouldn't be a lot of extra dough hanging over the sides, but once it's positioned press down on top of the sides of the tart tin to remove the excess.

Place the tart pan with the dough back in the fridge to chill again for another 15 minutes. While it's chilling, preheat the oven to 350 degrees.

After 15 minutes, remove the tart pan from the fridge, and place it on a baking sheet. (This will make it easier to transfer to the oven and catch any butter that may melt out of the crust.) Lay a piece of parchment paper over the dough and fill it with pie weights or dried pinto beans. Place the baking sheet on the middle rack of the oven and blind bake the tart dough at 350 degrees for 15 minutes.

Once the tart crust has finished baking, remove it from the oven and fill it!

Begin by pouring 1 cup of marinara into the bottom of the tart crust, and smooth it evenly around. Next, top the marinara with goat cheese crumbles followed by freshly grated parmesan. After this place your cherry tomatoes across the top and finish by sprinkling Italian season evenly over everything.

Place in the oven on the middle rack again and bake at 350 degrees for 25-35 minutes. The crust edges should be a nice golden brown, the cherry tomatoes should have burst open a little and the cheese should also be golden brown when the tart is ready to come out of the oven!

Once the tart is finished baking, remove it from the oven and place the tart tin on a cooling rack. Let the tart cool in the tin for 5-10 minutes before attempting to remove it. Once the tin is cool enough to handle, remove the sides and carefully slide the bottom off slipping the tart onto a serving tray.

Slice and enjoy! 

This tart is amazing warm, but I also ate the leftovers cold and it was equally delicious!