Ingredients
For the shortcrust pastry
250 of Mascarpone Quescrem
250 roasted red peppers (canned)
20 ml of olive oil
7 g garlic
Salt
Preparation
1
Drain the roasted peppers and heat in a frying pan with a little oil.
2
Blend with an electric mixer together with the Quescrem Mascarpone, salt and roasted garlic.
