Savory Zucchini Tart

Preheat the oven to 200 °C and prepare a baking tray. Mix the strained tomatoes with dried oregano, a crushed garlic clove, and a pinch of salt. Slice the zucchini into thin rounds using a knife or mandoline.

Unroll the puff pastry with the baking paper and spread the prepared tomato sauce over it, leaving about a 1 cm border free around the edges. Remove the mozzarella from its liquid, gently squeeze it, then tear it into small pieces and distribute evenly over the pastry. Arrange the zucchini slices so they slightly overlap.

Drizzle the zucchini with olive oil and brush the slices with it, then season with salt and pepper. In a small bowl, beat the egg and brush it over the edges of the tart.