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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 Doesn’t Have To Be A Chore.

The benefits of healthy eating are nowadays being given more attention than ever before and there are many reasons for doing this. Poor diet is a leading factor in illnesses such as heart disease and hypertension which can put a drain on the economy. Even though we’re incessantly being advised to adopt 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 demand a great deal of work and will significantly change the way they live and eat. In reality, though, simply making a couple of minor changes can positively affect day-to-day eating habits.

You can get results without having to remove foods from your diet or make huge changes at once. It’s not a bad idea if you want to make considerable changes, but the most vital thing is to gradually switch to making healthier eating selections. As you become accustomed to the taste of these foods, you will discover that you’re eating more healthily than you used to. Over time, your eating habits will change and your new eating habits will completely replace the way you ate before.

Evidently, it’s easy to begin incorporating healthy eating into your daily lifestyle.

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

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