This simple, elegant appetizer is a delicious combination of tomato freshness and gooey cheesy goodness - Yum!
Preheat oven to 400 degrees.
Cut 3” circles out of the puff pastry using a ring cutter. Using the next size down mark a smaller circle inside, being carful not to punch all the way through. Pierce bottom of the circles all over with a fork, and place on a parchment lined baking sheet.
Bake until lightly golden brown all over and puffed. Cut the centers out of the puff pastry when cool, leaving a rim around the edge.
Make the filling and bake the pies:
Heat a large skillet over medium. Add the butter and when the foam subsides add the onion, and 1/4 tsp. salt and cook, stirring occasionally, until onion is softened and just starting to brown, 5–8 minutes. Let cool.
Combine cheese, mayonnaise, Herbie’s Bolognese Seasoning, and caramelized onion. Arrange cherry tomato halves in tartlet shells and top with filling; smooth.
Bake at 400 degrees until golden brown and bubbly on top, about 5-7 minutes.