1 Lay the puff pastry sheets side by side to thaw, then lay on top of each other and roll out on a floured surface. Line the greased dish with the pastry and brush with a little oil.
2 Wash and slice the tomatoes. Slice the mozzarella. Preheat the oven for 220°C | 425F | gas 7.
3 Arrange the tomatoes and mozzarella in the pastry case, alternating tomato and mozzarella slices (slightly overlapping), and sprinkle the tomatoes with a few drops of balsamic vinegar. Sprinkle everything with oil, scatter with oregano and finely chopped basil and season with salt and pepper.
4 Bake for about 15 - 20 minutes. Serve immediately.