Ingredients
For the shortcrust pastry
250 g Mascarpone Quescrem
250 g of 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 Mascarpone Quescrem, salt and roasted garlic.
