Sift the flour and salt into a bowl.  Drip in the butter and rub it in until you have crumbs about the size of peas.  Pour in half of the water and stir with a fork until you have a dough that holds together.  If the dough still does not hold together add the remaining water a spoonful at a time until it does.  Turn out onto a lightly floured surface and knead for a couple minutes until it becomes smooth.   Roll out to fit into a 10 inch tart tin.  Prick the base with a fork and trim the edges.

Melt the butter in  a large saute pan.  Add the onions and saute until they begin to soften.   Add the bacon and salt.  Cook until golden brown.  Remove from the heat and set aside to cool.  

Preheat the oven to 170*C/350*F/ gas mark 4.  Whisk together the flour and milk until smooth.  Beat in the eggs, herbs and cheese.  Pour over the sauteed onions and mix together gently.   Pour this filling into the prepared pastry.  Bake in the preheated oven for 30 minutes.  Increase the oven temperature to 200*C/400*F/ gas mark 6. and bake for a further 5 to 10 minutes, or until the top is golden brown.  Cut into wedges to serve. 

Many thanks to Titan Travel for asking me to participate in June's Supper Club.   I've gotten to try something new and learn about a new place that I now want to visit!