Savory Zucchini and Mozzarella Tart

Preheat the oven to 200 °C and prepare a baking tray. In a small bowl, mix the tomato passata with dried oregano, crushed garlic clove, and a pinch of salt. Slice the zucchini into very thin slices using a sharp knife or a mandoline.

Unroll the puff pastry directly onto the baking paper it's packaged in and place it on the tray. Spread the passata mixture evenly over the entire surface of the pastry, leaving a margin of about 1 cm free. Drain the mozzarella well from its brine, tear it into small pieces, and distribute them evenly over the tomato sauce. Arrange the zucchini slices on top, overlapping them slightly.

Drizzle the zucchini with olive oil and use a kitchen brush to spread it evenly, then season with salt and pepper to taste. In a small bowl, beat the egg and brush the free edges of the tart to achieve a beautiful golden color.