For the easy savory tart with puff pastry, first, unfold the cold puff pastry on the counter. Cut a 2 cm strip around all sides. Beat the egg with a fork.
Place the puff pastry on a baking sheet lined with parchment paper. Brush the egg with a brush. Attach the strips around the edges to form a border (indentation). Prick the surface well with a fork, not the border.
Sprinkle with the cheese. Bake in a well-preheated oven at 210-220°C (410-428°F) for 15 minutes to puff up well and to become waterproof with the egg and the cheese film.
In the meantime, cut the peppers in half and dry them well with paper towels on both sides.
After the tart has half-baked, sprinkle the feta along, lay the peppers, sprinkle the herbs, and drizzle with the garlic oil.
Lower the temperature to 180°C (356°F) and continue baking for 15 minutes until crispy. Finally, sprinkle with the olives.
Instead of peppers, you can use tomato slices, after first drying them well with paper towels so the tart doesn't become soggy. Bake normally, as with the peppers.