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Panchetta and Vegetable Tart
Panchetta and Vegetable Tart

Before you jump to Panchetta and Vegetable Tart recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

Healthy eating is now a lot more popular than before and rightfully so. Poor diet is a contributing factor in health conditions such as heart disease and hypertension which can put a drain on the economy. Even though we’re always being encouraged to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. In all probability, a lot of people think that it takes a lot of work to eat healthily and that they will have to drastically change their way of life. Contrary to that information, people can alter their eating habits for the better by carrying out a few modest changes.

You can obtain results without removing foods from your diet or make substantial changes right away. Even more crucial than wholly changing your diet is just simply substituting healthy eating choices whenever possible. As you become accustomed to the taste of these foods, you will see that you’re eating more healthily than you did. As with many other habits, change takes place over a period of time and as soon as a new way of eating becomes part of who you are, you are not going to feel the need to return to your old diet.

Thus, it should be fairly obvious that it’s not at all hard to add healthy eating to your life.

We hope you got benefit from reading it, now let’s go back to panchetta and vegetable tart recipe. To cook panchetta and vegetable tart you need 11 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to make Panchetta and Vegetable Tart:
  1. Use 1 tbsp dried oregano
  2. Get 4 tsp water
  3. Prepare 15 g yeast extract
  4. Prepare 40 g mixed leaves (spinach, watercress and rocket)
  5. You need 75 g chestnut mushrooms
  6. You need 125 g mozerella
  7. You need 1 red pepper
  8. Prepare 2 garlic cloves
  9. Get 1 tbsp soy sauce
  10. Take 2 tbsp tomato puree
  11. Take 165 g puff pastry, rolled
Instructions to make Panchetta and Vegetable Tart:
  1. Pre-heat an oven to 180°C
  2. Roll the pastry out. Score about 1cm from the edges (be careful not to cut all the way through) and use a fork to lightly stab at the centre of the pastry base.
  3. Dice the peppers and mushrooms.
  4. Grate the garlic into a small bowl. Add the tomato paste, soy sauce, yeast extract, oregano and water. And mix well, this is your tomato base.
  5. Drain and pat dry the mozerella. Then slice into discs.
  6. Spread the tomato base onto the pastry (leave the edges) then build up you veg and salad leaves. Add the panchetta and then top with the mozerella.
  7. Place in the oven for 30mins.

When done, remove and reserve in a paper-towel lined bowl. Cook the pancetta in a frying pan over a medium heat until golden and the edges begin to crisp. Remove from the pan and then add the onion and cook in the pancetta fat over a low heat, until softened. Beat the eggs, egg yolks and double cream together. Add the grated Parmesan, salt (not too much as the pancetta and Parmesan are salty) and pepper.

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