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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 Make Healthy Eating A Part of Your Daily Life.

Choosing to eat healthily has great benefits and is becoming a more popular way of life. Poor diet is a leading factor in illnesses such as heart disease and high blood pressure which can put a drain on the economy. Even though we’re always being advised to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. A lot of people typically assume that healthy diets call for a lot of work and will significantly alter how they live and eat. Contrary to that information, individuals can alter their eating habits for the better by making some simple changes.

You can make similar modifications with the oils that you use to cook your food. For example, monounsaturated fat such as olive oil can help to offset the bad cholesterol in your diet. Olive oil also provides vitamin E which is healthy for your skin, among other things. If you presently consume a lot of fresh fruits and veggies, you may want to think about where you’re buying them and if it’s the best source. If at all possible, go for organic produce that has not been sprayed with deadly chemical substances. If you can locate a good local supplier of fresh fruit and veggies, you can also ingest foods that have not lost their nutrients as a result of storage or not being harvested at the right time.

To sum up, it is not difficult to start making healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to panchetta and vegetable tart recipe. You can have panchetta and vegetable tart using 11 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Panchetta and Vegetable Tart:
  1. Prepare 1 tbsp dried oregano
  2. Use 4 tsp water
  3. Provide 15 g yeast extract
  4. Get 40 g mixed leaves (spinach, watercress and rocket)
  5. Take 75 g chestnut mushrooms
  6. Get 125 g mozerella
  7. Take 1 red pepper
  8. Use 2 garlic cloves
  9. Use 1 tbsp soy sauce
  10. Provide 2 tbsp tomato puree
  11. You need 165 g puff pastry, rolled
Steps 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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