Prepare dough, combine flour salt and butter in a food processor. Pulse until small balls form then add water until dough comes together. Roll into a disk and cover with plastic wrap, refrigerate for 30 minutes.
Prepare Filling, heat olive oil in a nonstick and gently sauté onions until translucent. Next sauté bacon, until crisp. Combine onions, bacon, cream, egg and thyme rosemary and garlic powder.
Pre-heat oven to 375°. Roll out dough, 1/8 inch thick and press into a 4 X 13 rectangular tart tin. Dock the dough with a fork. Spoon in the onion mixture and top with salt and pepper bake for 45 minutes or until lightly browned.