2-3medium to large ripe firm tomatoes (chopped & seeded)
1/2cupfirm mozzarella shredded (more if desired)(56 grams)
Pre-heat oven to 375°F (190°C), lightly grease a cookie sheet.
In a medium frying pan on medium heat, add the oil, onion and garlic cook until onion is transparent then add the tomatoes, salt, oregano and dried basil, simmer until soft and lightly browned. Remove from heat.
Roll puff pastry a couple of time with a rolling pin. Spread the tomato mixture evenly down the middle, top with shredded cheese and some fresh basil leaves.
Make slits on the sides of the dough until you reach the filling (see video). Criss cross cut slits over mixture. Place on prepared cookie sheet.
In a small bowl beat together 1 egg and 1 tablespoon of water, brush top of pastry with mixture. Bake for approximately 20 - 25 minutes (until pastry is golden and baked, carefully check under the strudel to make sure it is also golden brown). Let sit 5 minutes before cutting, top with fresh basil leaves, cut and serve. Enjoy!
My oven is hot so you can go as high as 400F (200C).