On a sheet of lightly floured parchment paper, roll out puff pastry to 10 x 16 sheet. Transfer dough on the parchment paper to a large, rimmed baking sheet. Use the tip of a knife to mark a 1 inch border around all four sides of rolled pastry, being careful to not cut thru the pastry.
To the bowl of a food processor, add the cream cheese and ranch seasoning mix. Pulse a few times until blended and smooth. (or mix by hand with a fork). Use a knife to evenly spread the cream cheese mixture over the dough to the marked border edges.
Slice tomatoes into 4 slices each, discarding end pieces. Blot slices with a paper towel to absorb excess moisture. Lay slices in single layer on top of cream cheese mixture, spacing evening out to border edges. Fill in space between slices with bacon pieces. In a small bowl, whisk egg until yolk and whites are combined. Use a pastry brush to brush egg wash along marked border dough.
Transfer pan to preheated oven and bake for 25 - 30 minutes, until pastry is browned and dough is cooked thru.
Remove from oven and cool 5 minutes on pan set on wire rack. Garnish with parsley, cut and serve warm.