1 courgette, thinly sliced
100g mushrooms, sliced
2 tablespoons sundried tomato paste
1 clove garlic, crushed
125g ball mozzarella, cut into chunks
1 tablespoon olive oil
375g ready-rolled puff pastry sheet
2 teaspoons dried oregano
Preheat oven to 220C.
Make the flan.
Place the pastry on a baking sheet and score a border 1cm from the edge then prick the pastry with a fork within this border. Mix together the tomato paste and the garlic and spread this out over the pastry. Top the tomato and garlic mix with the cheese, mushrooms and courgette. Drizzle over the olive oil and scatter over the oregano and a little salt and pepper.
Bake the flan.
Place in the oven and bake for 20 minutes until it has risen and turned golden. Slice and serve with salad.