Serves: 4 Prep time: 10 minutes Total cook time: Ready in 40 min Ingredients: 400 to 500g ready-made puff pastry 4 large eggs, plus 1 extra, lightly beaten, for glazing 8 rashers streaky bacon 75g crème fraîche 50g Gruyère, grated snipped fresh chives, to garnish Method: Heat the oven to 220°C and grease and line a baking tray. On a floured surface, roll out the pastry into a ½-cm-thick, 30x20-cm rectangle. Put the pastry on the baking tray and using a paring knife, score a border 1cm from the pastry edge. Use a fork to prick the centre of the pastry. Brush the border with the beaten egg and chill for 15 minutes. Lightly grease a frying pan and fry the bacon over a medium-high heat until almost crisp. Set aside. In a small bowl, stir together the crème fraîche and cheese, then season with salt and pepper. Spread the mixture onto the pastry, keeping the border clean. Lay the bacon on top, slightly overlapping the slices. Bake the tart for 15 minutes, rotating the tray halfway through baking. Remove the baking tray and place on a level heatproof surface. Using a fork, prick any large air pockets in the pastry. Crack the eggs onto the tart, spacing them 5cm apart. Return to the oven and bake until the whites are set, but the yolks are soft, about 7 to 10 minutes. Transfer the tart to a platter, garnish with the chives and serve immediately.