1-Step 1: Make the Pastry Combine 2 cups sifted plain flour, 1/4 teaspoon salt, and 145g cooking margarine until the mixture is crumbly. Add 1 egg yolk and 2 tablespoons iced water, then mix until dough forms. Knead gently on a floured surface until smooth, shape into a 20cm disc, wrap it, and chill for 90 minutes.

2-Step 2: Prepare the Pan and Bake the Pastry Grease a 22cm springform pan. Roll the chilled dough into a 36cm circle and line the pan, trimming any excess. Chill again for a bit. Prick the base, cover with baking paper, add weights like dried pasta or beans, and bake at 200°C for 10 minutes. Reduce the oven to 180°C fan-forced and bake 10 more minutes. Let it cool and remove the paper and weights.

3-Step 3: Cook the Filling Melt 30g cooking margarine in a frying pan over medium heat. Add 1 large sliced leek, 1 tablespoon fresh thyme leaves, and 225g bacon strips; cook for 6-8 minutes until the leek softens. Season with freshly ground black pepper and let it cool slightly.

4-Step 4: Assemble and Bake the Pie Increase the oven to 200°C fan-forced. Scatter the bacon and leek over the pastry base. Whisk 2 eggs plus the reserved egg white with ½ cup sour cream and 1 cup grated tasty cheese, then pour over the mixture. Make indentations and crack the remaining 7 eggs into them. Top with ½ cup shredded Parmesan and ⅓ cup extra grated tasty cheese. Grate any reserved chilled pastry over the top. Bake on a tray at 200°C for 15 minutes, then reduce to 180°C fan-forced and bake for 30 minutes until golden and set. Sprinkle with thyme sprigs and serve with rocket leaves.