Cut the butter into tiny pea-sized pieces and whip it into the dry mixture for a minute or so.

Add the vinegar, mix.

Add the water, one tablespoon at a time until the mixture sticks together but is not sticky.

Make a compact ball with the dough and wrap it in plastic wrap; put it in the refrigerator for at least 20 minutes to chill.

Heat oven to 400F degrees.

Spray your 9-inch pie plate or tart plate with Pam nonstick cooking spray.

When chilled, remove the dough from the plastic wrap and press it evenly into a tart or pie plate, crimping the edges.

While the dough is chilling: In a large skillet, heat the oil over medium heat.

Cook the onion about 8-10 minutes until browned, stirring occasionally.

Sprinkle ⅓ the cheese over the crust.

Layer ½ the tomatoes slices over the cheese.

Sprinkle with ½ the chopped basil, bacon, flour, onion, salt and pepper.

Repeat the layers, ending with the remaining cheese and bacon.

Bake the tart about 25 minutes or until lightly browned.

Let stand 10 minutes before cutting.