Lay the Kourou dough in the tart pan. Make sure it sits properly in the corners and has enough dough on the sides. Use the back of a knife to trim any excess. Prick the tart base thoroughly and refrigerate for 20 minutes. The colder the dough when it enters the oven, the crispier and fluffier the base will be once baked. Cut a piece of parchment paper and crumple it into a ball. Unfold it and place it on the tart. Fill to the brim with pie weights (beans, rice, etc.). Bake in a well-preheated oven at 180°C (356°F) for 20 minutes. Remove the parchment paper and weights. Bake again for 10-15 minutes until well browned. Let it cool completely. Cut the cherry tomatoes in half. Place them cut-side down on an oiled baking sheet. Season well with salt and pepper, and sprinkle with sugar. Drizzle with olive oil, add the garlic and fresh herbs. Bake until caramelized, at 150°C (302°F) for 35 minutes. Transfer them to paper towels to dry. Slice the manouri cheese and arrange it in alternating circles with the cherry tomatoes on the baked tart. Scatter the olives, fresh thyme, and fresh oregano on top. Beat the eggs with the heavy cream and feta cheese. Season with salt and pepper. Pour the egg mixture over the tart and bake in a preheated oven at 160°C (320°F) for about 35 minutes, until set. Serve at room temperature or cold.