Courgette and Mozzarella Tart

For this recipe I used ready made, chilled puff pastry (so convenient). Preheat oven to 180 C.

Put your sheet of pastry onto a shallow baking tray, using some parchment paper to prevent it from sticking. My tray is rectangular, about 20 x 40 cm and the sheet fit in just right. Use a fork to put small holes in the pastry and then place it in the oven at about 180 C.

As soon as the pastry is in the oven, dice your onion and courgette and put them in a frying pan with the oil over medium heat. Season with salt and oregano, stirring often, and leave to cook on medium heat for about 5 minutes. As soon as the courgettes and onions are ready, take the pastry out of the oven (it will be only be partially cooked by now) and pour the courgette and onion on top of it, spreading them on the sheet as evenly as possible. Then sprinkle all of your grated mozzarella on top and place pan back in the oven until the pastry is golden and the mozzarella is melted. The tart should be ready in about 15 minutes, when the pastry will look golden and crispy.