Aubergine and mozzarella puff pastry tart

1 round puff pastry sheet
1 large aubergine
15 cherry tomatoes
2 mozzarella cheeses
50 g grated grana
Extra virgin olive oil
Pepper and salt
Oregano

I wash, peel, slice, cut into strips and dice the aubergine.

I cook in a little oil in a pan and season with salt and a little pepper.

I wash and dice tomatoes.

I reserve cooked aubergine in a bowl and quickly sauté and lightly salt tomatoes in a splash of oil in the same pan.

I combine with aubergine, add oregano and cool.

I drain, thoroughly dry and dice mozzarella.

I coat mozzarella cubes in grated Parmigiano to dry further.

I line a cake tin with unrolled pastry, leaving at least a 3 cm rim, and prick the base.

I put some mozzarella cubes on the bottom.

I add aubergine and tomato filling.

I add remaining mozzarella, oregano, grated grana and oil.

I fold the pastry edges inwards.

I bake at 180°C about 30 minutes, depending on the oven.