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To make pate brisee:.
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Pulse flour and salt in a food processor.
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Add butter and pulse until mixture resembles coarse meal with some larger pieces left.
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With machine running, slowly add ice water until dough just holds together.
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Turn dough onto a lightly floured surface and knead once to combine.
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Shape dough into a rectangle.
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Wrap in plastic and refrigerate for at least 1 hour (or up to 2 days), or freeze for up to 1 month.
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For tart:.
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Preheat oven to 375 degrees F. Cook bacon in a skillet over medium heat until crisp, about 8 minutes.
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Using a slotted spoon, transfer to a bowl.
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Add garlic and onion to skillet.
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Cook until onion is translucent, about 5 minutes.
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Add to bacon.
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Return skillet to heat, and melt 1/2 tablespoon butter.
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Add 1 1/2 cups mushrooms and 1/4 teaspoon salt, and cook until golden on edges and softened, about 5 minutes.
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Transfer to a plate.
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Repeat with remaining 1/2 tablespoon butter and 1 1/2 cups mushrooms.
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Stir cream and mustard into last batch in skillet, and cook for 30 seconds.
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Add to bacon-onion mixture, along with first batch of mushrooms.
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Let cool.
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Roll out pate brisee to a 12-by-18-inch rectangle, about 1/8-inch thick, on a lightly floured surface.
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Transfer to a parchment-lined baking sheet.
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Spread mushroom-bacon mixture over dough, leaving a 3-inch border.
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Tuck tomatoes into filling, leaving some poking out.
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Sprinkle with cheddar.
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Fold in edges to form a 6-inch-wide open-topped crust; brush crust with egg wash.
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Bake until golden brown and center is bubbling, about 55 minutes.
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Serve warm or at room temperature.
