For the Crust
In a food processor, pulse flour and butter until a rough, crumbly texture. Add Parmesan and water and pulse until dough comes together.
Turn dough out, shape into a disc, wrap and chill until firm but not hard, about 30 minutes.
Preheat oven to 190°C On a lightly floured surface, roll out dough into a circle just under 1/4-inch thick and line a 9-inch removable-bottom tart shell, trimming edges.
Chill crust 30 minutes. Line shell with parchment paper or foil and weigh with dried beans, raw rice or pie weights. Bake for 15 minutes, then lift off paper or foil and bake for about 15 minutes more until golden. Let cool.
Reduce oven to 175°C. Julienne Peameal bacon and sprinkle over bottom of tart shell.
Arrange beans over Peameal, tear basil leaves and sprinkle over, finishing with capers. In a small bowl, whisk eggs, egg yolk, sour cream, salt & pepper.
Carefully pour over tart fillings and crumble goat cheese over. Bake on a baking tray for about 30 minutes, until eggs are set but do not soufflé at the edges. Cool for 15 minutes before slicing.
Tart can be pre-made a day ahead, chilled and reheated in a 175°C oven for 30 minutes.