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1. Thaw the puff pastry according to the package directions. Line a
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baking sheet with parchment paper. Roll out the pastry on a lightly
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floured surface to a 12-inch square. Cut into four squares. Trim each square to about 51/2 inches. Place on the baking sheet. Fold over and press 1/2 inch on each edge of the squares to form a rim. Using a fork, prick each pastry square inside the rim every 1/2 inch to keep the center of the pastry from puffing up. Whisk 1 of the eggs in a small bowl until frothy. Brush the pastry squares with the egg. Cover and refrigerate for 15 minutes.
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2. Meanwhile, preheat the oven to 425u00b0F. Cook the bacon in a medium
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skillet over medium heat for 6 to 8 minutes or until browned, stirring
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frequently. Drain on a paper towel-lined plate. Stir together the cream, 6 tablespoons of the cheese, the mustard, and pepper. Spread over the center of the puff pastry squares.
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3. Bake for 8 to 10 minutes or until light golden brown. If the center has puffed, prick with a fork to deflate. Crack the remaining 4 eggs into small cups and pour one into the center of each tart shell. Sprinkle the eggs with the salt. Scatter the bacon over the eggs and arrange the tomatoes over the egg whites. Sprinkle the remaining 2 tablespoons of cheese over the egg whites and tomatoes. Top with green onion.
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4. Bake for an additional 5 to 7 minutes or until the tart is golden brown, the egg whites are firm, and the egg yolks are soft.
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5. Serve immediately.
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6. Note: Much of the assembly of these tarts can be done the day before. The puff pastry squares can be prepared and refrigerated overnight. The bacon can be browned the day before and stored in the refrigerator, and the cream mixture can be prepared and refrigerated overnight too.
