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Step 1
Place flour in a food processor with a pinch of salt. Add the butter and process until mixture resembles fine crumbs. Add extra egg yolk and 1/4 cup (60ml) cold water, and process until smooth. Shape into a disc and enclose in plastic wrap. Chill for 30 minutes.
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Step 2
Preheat oven to 180C. Grease a 23cm loose-bottom tart pan. Roll out pastry on a lightly floured surface until 3mm thick, then use to line pan, trimming excess. Chill for 30 minutes. Line with baking paper and fill with baking weights. Bake for 8 minutes, then remove weights and paper. Bake for a further 2 minutes or until dry and golden.
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Step 3
Meanwhile, place cauliflower in a pan of cold salted water. Bring to the boil over high heat. Reduce heat to medium-low and cook for 5 minutes or until just tender. Drain and set aside to cool slightly.
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Step 4
Heat oil in a frypan over low heat. Cook the onion and bacon for 2-3 minutes until onion is softened and bacon starts to crisp. Set aside.
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Step 5
In a separate bowl, beat the eggs, cream and nutmeg. Season. Scatter onion mixture over tart, then scatter over cauliflower and half the cheese. Pour over egg mixture, then scatter over remaining cheese. Bake for 30 minutes or until golden. Cool for 30 minutes and serve.
