Buy all ingredients right below the recipe
Ingredients
- 1 sheet rolled puff pastry
- 4 tablespoons tomato passata
- 125 g mozzarella
- 100 g zucchini
- 1 clove garlic
- 1/3 teaspoon dried oregano
- 1 tablespoon olive oil
- 1 pc egg for brushing
Instructions
- 1Preheat the oven to 200 °C and prepare a baking sheet. Mix the tomato passata with dried oregano, crushed garlic clove, and salt. Slice the zucchini into thin rounds using a knife or mandoline.
- 2Unroll the rolled puff pastry with its baking paper and spread the prepared passata over the entire sheet, 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 evenly distribute it over the pastry. Top with zucchini slices, they should slightly overlap.
- 3Drizzle 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.
- 4Place in the preheated oven and bake for 20 minutes or until the edges are golden and crispy.
