1 sheet puff pastry dough
1 strip of bacon, cut in lardons (optional)
3 asparagus spears
1 teaspoon olive oil
1/4 cup creme fraiche
1 teaspoon fresh thyme, finely chopped
2 tablespoons gruyere, grated
salt and pepper to taste
Preheat oven to 425°F.
Thaw the puff pastry dough according to the package instructions.
Place asparagus spears on a baking sheet, drizzle with olive oil and season wih salt and pepper. Scatter lardons on another baking pan and bake both asparagus and bacon for 10 minutes.
Place the thawed puff pastry dough on a lightly floured surface and cut into approximately 6 1/4-by-9 1/2-inch rectangle. Place the dough on baking sheet lined with parchment paper. Using a paring knife, score a border 1/2 inch in from the edge of the dough. Using a fork, prick the center of the dough and brush the border with the egg wash. Refrigerate for at least 15 minutes.
Par-bake pastry dough for 8 minutes, using a fork to prick any air pockets.
In a small bowl stir together creme fraiche and thyme. Salt and pepper to taste.
Spread the creme fraiche mixture evenly on the center of the pastry dough, keeping the border clean. Sprinkle with gruyere cheese and then scatter the lardons. Crack the eggs onto the tart, spacing them 2 inches apart and then place the roasted asparagus spears. Bake until the egg whites are set and the yolks are still soft, about 10 minutes.
Garnish with arugula flowers and serve immediately.
* Arugula flowers found at Union Square Farmer's Market, 14th St. and Broadway New York, NY