Easy Tomato Tart

6 large ripe tomatoes
1 pack puff pastry
olive oil
oregano
salt/pepper
milk or egg

Slice the ripe tomatoes and lay them overlapping in vertical lines on a large piece of rolled out puff pastry, leaving an inch border around the edge. Drizzle the tomatoes with olive oil, and sprinkle with salt, pepper and oregano. Brush the edges of the pastry with beaten egg or milk. Bake in the oven until the pastry is cooked and golden around the edges (see packet for details).