Using your fingers, rub the flour, butter and salt together to form a breadcrumb consistency. Gradually combine in the water to form a firm dough. Gently pat into circle and cover in greaseproof paper. Put into the fridge for an hour. Whilst the dough is cooling in the fridge, butter a tart case and dust it with flour.
Once the dough is fully chilled, roll out dough to half cm thick. Carefully, line the tart case and prick the base. To bake the tart case, cover the tart case with 2 layers of clingfilm and fill with baking beans into oven at 160C for 40 minutess. Once 40 minutes are up, take the baking beans out and then egg wash the tart case. Pop the case back into the oven at 160C for another 20 minutess. The tart case should be perfectly cooked and ready for the filling. Make sure to trim the tart case with a serrated knife so you have a neat flat edge.
In a heavy based frying pan, saute the bacon till golden brown. To the pan, add the garlic, onion and courgette and tomatoes. Sweat down the veggies for around 5 minutes. Put to one side to cool. In a separate bowl, combine cream, egg, grated cheese and salt. Then fill the tart case with bacon mixture. Pour cream mix into the tart case to come under half a cm under the ring of the tart. Put the tart back into the oven at 160C for 30 minutes. After the time is up, bring the tart out of the oven. The way to check if the tart is done is to gently shake it. If there is still a wobble then stick it back into the oven for another 10 minutess or so. Soon you should be left with a wonderfully creamy rich tart with a gloriously short case.
Serve hot or cold, this tart is just a wonderful addition any picnic-ing adventure or suppertime.