Ingredients for 6 servings
- 1 puff pastry
- 250 g mascarpone
- 2 eggs
- 20 cl milk (or liquid cream)
- 120 g sun-dried tomatoes in oil (drained weight)
- 20 g 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.
Wine Pairing
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