Ingredients for 6 servings
- 1 puff pastry
- 250 g (8.75 oz) mascarpone
- 2 eggs
- 20 cl (0.8 cup) milk (or liquid cream)
- 120 g (4.25 oz) sun-dried tomatoes in oil (drained weight)
- 20 g (0.7 oz) fresh grated parmesan
- Salt, pepper
Recipe: Mascarpone and Sun-Dried Tomato Tart
Prep
10 min
Cook
30 min
Total
40 min
Servings
6 serv.
Step-by-step directions
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.
Chef Patrick's Comment
Good recipe, you can also make this recipe with shortcrust pastry which has the advantage of not rising and bubbling while cooking.
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