1-For the pastry, combine the flour, salt, and margarine in a food processor until the mixture resembles breadcrumbs. Add the egg yolk and iced water, processing until the dough begins to come together. Turn onto a floured surface, knead gently until smooth, then flatten into a 20cm disc, wrap, and chill for 90 minutes.

2-Grease a 22cm spring-form pan. Roll the dough into a 36cm circle and press it into the pan, ensuring it reaches the top. Trim excess pastry, gather trimmings into a ball, wrap, and chill. Prick the pastry case with a fork, cover, and chill for another 90 minutes.

3-Line the pastry with baking paper and fill with weights such as dried pasta or beans. Bake for 10 minutes at a moderate temperature. Reduce the oven to 180°C (160°C fan-forced) and bake for another 10 minutes. Cool, then remove baking paper and weights.

4-For the filling, melt margarine in a frying pan over medium heat. Cook leek, thyme, and bacon for 6 to 8 minutes until the leek softens. Season with black pepper and cool slightly.

5-Increase the oven to 200°C (180°C fan-forced). Scatter the bacon and leek mixture over the pastry base. Whisk 2 eggs and the reserved egg white with the sour cream, stir in 1 cup of tasty cheese, and pour over the bacon mixture. Make indentations in the bacon and crack the remaining 7 eggs into them. Top with Parmesan and extra tasty cheese.

6-Coarsely grate the reserved chilled pastry over the top. Place on a baking tray and bake for 15 minutes. Reduce the oven to 180°C (160°C fan-forced) and bake for an additional 30 minutes or until golden and the eggs are cooked through.

7-Scatter extra thyme leaves and serve warm or cold with rocket leaves.