In a food processor, pulse flour and salt until well blended.

Add butter and pulse until butter becomes the size of small peas.

Add the vinegar and the ¼ cup ice water and pulse until mixture forms a crumbly dough.

If the dough is too dry, add up to 1 more tablespoon of water, by teaspoonfuls.

Place dough onto a work surface. Push or roll dough into a thick, rough rectangle, and fold it into thirds. Repeat again as this will create flakiness.

Wrap the dough in plastic wrap and chill in the refrigerator for approximately 1 hour or 15 minutes in the freezer.

Preheat oven to 350°F.

Spray a 13 x 4 inch rectangular false bottom tart pan with nonstick cooking spray and place it on a sheet pan covered in foil.

On a lightly floured surface, roll out dough into a 17 x 8 inch rectangle, bigger than the pan.

Gently lift dough and fit into tart pan so that the dough hangs over each side.

Using a rolling pin, roll over edges to trim off excess dough.

Prick the bottom of the dough all over using a fork. Refrigerate or freeze for 15 minutes.

Line the dough with a piece of parchment paper that comes over the sides of the pan, and fill with dried beans.

Bake crust for 20 minutes.

Remove crust from oven and carefully remove the beans by gathering each end of the parchment paper.

Return crust to oven for another 10-15 minutes or until nice and brown.

Remove from oven and allow to cool in the pan.

Reduce temperature of oven to 325° F.

Scatter cheese and bacon all over cooled crust.

In a large bowl, whisk together egg, egg yolks, cream, salt and pepper until well blended.

Carefully pour mixture over cheese and bacon.

Bake in the oven for 30-35 minutes or until filling is barely firm. It will firm up more as it cools.

Cool tart completely in pan. Chill.

Remove tart sides and place onto a cutting board.

Using a long sharp knife, cut tart into 32 small squares. Do this by dividing the tart into quarters crosswise first. Then divide each quarter into eight small rectangular pieces.

Top each rectangle with a small amount of chutney, and serve at room temperature.