Preheat the oven to 180°C. Place the flaky pastry in a buttered pie dish dusted with flour,
spread it well and let it chill in the fridge for the
time required to make the filling. Drain
the sun-dried tomatoes and cut them into pieces. Prepare a mixture of mascarpone, eggs
and milk (or cream), add salt and pepper to taste. Pour the mixture into the pastry, place the tomatoes on top and dust with grated Parmigiano. Bake for 35-40 minutes. Serve warm.