Lay out the puff pastry on the baking sheet, score a boundary line into the pastry with a knife (about 1 cm from the edge of the pastry). Attention: do not cut the dough!
Mix the natural fresh cheese lightly with the pressed garlic and oregano, season with salt and pepper. Now spread this mixture evenly on the puff pastry within the boundary line.
Cut the tomatoes into thin slices and spread them overlapping on the cheese mixture. Season with salt and pepper and drizzle with olive oil.
Bake at about 200 °C for about 30 minutes until the tart is golden brown.