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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 Life.

The benefits of healthy eating are nowadays being given more attention than ever before and there are many reasons for this. There are a lot of illnesses related to a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and hypertension. Wherever you look, people are encouraging you to live a more healthy way of living but on the other hand, you are also being encouraged to rely on convenience foods that can affect your health in a bad way. People typically think that healthy diets demand a great deal of work and will significantly alter how they live and eat. In reality, though, just making some minor changes can positively affect everyday eating habits.

One way to deal with this to begin seeing some results is to realize that you do not have to change everything instantly or that you should entirely eliminate certain foods from your diet. Even more important than completely changing your diet is just substituting healthy eating choices whenever you can. Sooner or later, you will probably discover that you will eat more and more healthy food as your taste buds get used to the change. Over time, your eating habits will change and your new eating habits will totally replace the way you ate in the past.

Hence, it should be fairly obvious that it’s easy 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. You can have panchetta and vegetable tart using 11 ingredients and 7 steps. Here is how you cook that.

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