- Preheat your oven according to the directions on the puff pastry package
- Cut the tomatoes and zucchini into very thin slices
- Roll out your puff pastry and spread the mustard on the bottom
- Crumble half of the vegan feta cheese on top of it
- Now layer the tomato and zucchini slices in a circular way around the pastry until it is fully covered, leaving 1 cm of pastry on the outside
- Crumble the remaining feta cheese on top of it
- Sprinkle the olive oil and s&p on top of the tart
- Place in the oven and bake for as long as instructed on the puff pastry package
- Serve with fresh basil