Preheat the oven to 200°C/gas mark 6. Cut the puff pastry into 4 equal rectangles then place on a flat baking sheet and score a border into each tart roughly 2mm deep. Bake for 6 minutes until just puffed up. Remove the layer of pastry in the middle that has puffed up, making sure you still have a layer of pastry on the base and the border is in place. Leave to cool.
Halve the tomatoes and arrange them around the insides of the pies. Arrange the taleggio between the tomatoes and create a space in the middle to place the eggs. Break an egg into a small bowl and place in the middle of the pie, then sprinkle with the parsley.
Brush with beaten egg and bake for 12-15 minutes until the egg is just set. Serve with roasted cherry tomatoes.