Savory zucchini tart

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

Unroll the puff pastry together with the baking paper and spread the prepared passata over the entire surface, leaving about 1 cm free at the edges. Remove the mozzarella from the brine, squeeze it gently, then tear it into small pieces and distribute it evenly over the pastry. Place the zucchini slices on top, slightly overlapping.

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