Preheat the oven to 425 degrees F (220 degrees C). Line baking sheet with parchment paper.
Roll out the
Puff Pastry (1 sheet)
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
Shredded Cheese (1 1/2 cups)
Large Eggs (4)
into the center of each tart, top with
Cherry Tomatoes (1 cup)
and season with
Kosher Salt and Freshly Ground Black Pepper (to taste)
. Return tarts to the oven and bake until the egg whites are set, 10 to 15 minutes. Top with
Fresh Dill (to taste)
. Serve and enjoy!