Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Roll out the thawed puff pastry on a lightly floured surface. Transfer it to the prepared baking sheet and score a border about 1/2 inch from the edge using a knife. Prick the center of the pastry with a fork to prevent it from puffing up too much during baking.

In a bowl, combine the ricotta cheese, chopped basil, thyme, minced garlic, salt, and pepper. Mix well until all the ingredients are evenly incorporated.

Spread the herbed ricotta mixture evenly over the puff pastry, staying within the scored border. Arrange the halved cherry tomatoes on top of the ricotta, pressing them lightly into the cheese.

Drizzle the olive oil over the tomatoes and ricotta. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crisp.

Once the tart is out of the oven, drizzle the balsamic glaze and honey over the top. Let it cool slightly before slicing and serving.