Savory Zucchini Tart

Preheat the oven to 200 °C and prepare a baking tray. 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 its brine, squeeze it gently, then tear it into small pieces and distribute it evenly over the dough. Arrange 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 with it.