Method

Place the flour and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Gradually add the water until the mixture just comes together. Turn the dough onto a lightly floured surface and knead until smooth. Shape into a disc. Wrap dough in plastic wrap and place in the fridge for 20 minutes to rest.

Use a rolling pin to roll out the pastry between 2 sheets of non-stick baking paper to a 3mm thick disc. Line a 22cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Cover the tart tin with plastic wrap and place in the fridge for 30 minutes to rest.

Preheat oven to 190°C. Cover pastry base with baking paper and fill with rice, dried beans or metal baking weights. Place tart tin on a baking tray and bake in preheated oven for 10 minutes. Remove the paper and rice, beans or weights. Bake for a further 10 minutes or until base is golden and cooked through. Remove from oven. Reduce oven temperature to 180°C.

Meanwhile, to make the filling, melt the butter in a large frying pan over medium-high heat. Add the onion and bacon and cook, stirring, for 6-8 minutes or until the bacon is crisp. Transfer to a plate lined with paper towel. Use a balloon whisk (or a regular whisk, just whip it good!) to whisk together the egg, cream and cheese in a large jug. Season with pepper.

Scatter the bacon mixture over the base of the pastry case. Pour in the egg mixture. Bake in the oven for 30 minutes or until just set and light golden in colour.

Remove from oven. Set aside in the tin for 5 minutes. Remove from tin. Cut into wedges and serve hot or cold to appreciative folks on a fine Sunday afternoon.