Savory Zucchini Tart

Preheat the oven to 200 °C and prepare a baking sheet. Mix the tomato passata with dried oregano, pressed garlic clove, and salt. Slice the zucchini into thin rounds using a knife or mandoline.

Unroll the rolled puff pastry with the baking paper and spread the entire sheet with the prepared passata, leaving about 1 cm free at the edges. Remove the mozzarella from its brine and gently squeeze it, then tear it into small pieces and distribute evenly over the pastry. Top with zucchini slices, they should slightly overlap.

Drizzle the zucchini with olive oil and brush it completely using a pastry brush, then season with salt and pepper. Whisk the egg in a bowl and brush the edges of the tart with a pastry brush.