Preheat oven to 400°F. On large sheet parchment, roll pastry to 12" by 10" rectangle. Fold 1/2 inch of edices to form rim; using a fork, seal rim and poke holes all over pastry. Place pastry on cookie sheet; bake 20 minutes or until golden brown. In small bowl, combine sour cream and Gruyére. Spread onto tart, creating 3 wells for eggs. Arrange bacon strips over topping. Crack eggs into wells; sprinkle with 1/4 teaspoon each salt and freshly ground black pepper. Bake until egg whites are set but yolks are still runny, about 12 minutes. Garnish with thyme.