Place the pastry dough in a round tin (approx. 28 cm in diameter) lined with baking paper, prick firmly, sprinkle with the breadcrumbs. Press the garlic, finely chop the rosemary. Chop the mortadella, mix half with the beef mince, garlic, rosemary, eggs and mascarpone, season. Spread on top of the pastry base, smooth down.
Bake for approx. 20 mins. in the lower half of an oven preheated to 200°C. Top with the remaining mortadella, bake for a further 15 mins. Garnish with rosemary.
Serve with salad.