Preheat the oven to 425 degrees F. Line baking sheet with parchment paper.
Roll out the puff pastry sheet and cut into 4 equal squares. Transfer to the prepared baking sheet bake until golden, 8 to 10 minutes.
Let puff pastry squares cool on baking sheet. Using the backside of the fork, deflate the center of the squares. You should leave a small border along the sides (this will prevent the egg from spilling out). Sprinkle evenly with cheese.
Crack an egg into the center of each tart, top with halved cherry tomatoes and season with salt and pepper. Return tarts to the oven and bake until the egg whites are set, 10 to 15 minutes. Top with herbs.