Recipe: Mascarpone and Sun-Dried Tomato Tart

1 Preheat the oven to 180° (th.6). Unroll the puff pastry onto a mold, prick it and set it aside in the cold.-

2 Drain the sun-dried tomatoes

3 Cut them into pieces.

4 In a blender, mix the mascarpone with the eggs and milk. Salt and pepper.

5 Remove the pastry from the refrigerator. Pour the mixture onto the pastry, arrange the sun-dried tomatoes and sprinkle with grated parmesan.

6 Bake for 30 minutes.

Serve immediately accompanied by a nice salad and a few slices of Parma ham.