Ingredients:
Ingredienti per 4 persone
300 gr di Pasta Sfoglia
120 gr di Pomodori secchi Coelsanus
250 gr di Mascarpone
2 Uova
20 cl di Latte (o di Crema liquida)
20 gr di Parmigiano Reggiano grattugiato
Sale e Pepe q.b.
Preparation time:
50 min
Difficulty:
Medium
Method:
Preheat the oven to 180° C. Grease a pie dish and dust it with flour, then spread the pastry over it. Make sure the pastry sticks to the sides of the dish and place in the refrigerator for the time it takes to make the filling. Drain the dried tomatoes and cut into pieces. Prepare a mixture of the mascarpone, the eggs and the milk (or cream). Season to taste with salt and pepper. Place the mixture in the pastry dish. Add the chopped tomatoes on top and sprinkle with grated Parmesan. Bake in the oven for 35-40 minutes. Serve warm.
