Hello everybody, welcome to our recipe page, if you're looking for Panchetta and Vegetable Tart recipe, look no further! We provide you only the perfect Panchetta and Vegetable Tart recipe here. We also have wide variety of recipes to try.
Before you jump to Panchetta and Vegetable Tart recipe, you may want to read this short interesting healthy tips about Goodies that give You Power.
Wholesome eating helps bring about a feeling of health and wellbeing. Increasing our intake of sensible foods while decreasing the intake of unhealthy kinds plays a part in a more balanced feeling. Eating fresh vegetables helps you feel better than eating a piece of pizza. This can be a problem, however, when it comes to eating between snacks. You can spend numerous hours at the supermarket searching for the right snack foods to help you feel healthy. Here are a few healthy snacks that you can use when you need a quick pick me up.
Whole grain snacks are an superb choice for a fast balanced snack. Starting your morning with a piece of whole grain toast can give you that additional boost you need to get going. Chips and crackers made from whole grains can be great for quick snack foods to eat on the go. Whole grains are generally better than refined grains found in white bread.
A large assortment of easy health snacks is easily available. When you make the determination to be healthy, it’s uncomplicated to find what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to panchetta and vegetable tart recipe. To make panchetta and vegetable tart you only need 11 ingredients and 7 steps. Here is how you do it.
The ingredients needed to prepare Panchetta and Vegetable Tart:
- Take 1 tbsp dried oregano
- Provide 4 tsp water
- Prepare 15 g yeast extract
- Prepare 40 g mixed leaves (spinach, watercress and rocket)
- Get 75 g chestnut mushrooms
- Provide 125 g mozerella
- Use 1 red pepper
- You need 2 garlic cloves
- Use 1 tbsp soy sauce
- You need 2 tbsp tomato puree
- Take 165 g puff pastry, rolled
Instructions to make Panchetta and Vegetable Tart:
- Pre-heat an oven to 180°C
- 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.
- Dice the peppers and mushrooms.
- 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.
- Drain and pat dry the mozerella. Then slice into discs.
- 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.
- Place in the oven for 30mins.
It should be golden on top, but not overly browned. Once cooked, either transfer to a wire rack to allow the gluten free tart to cool or serve warm. This tart is wonderful either way! To prepare the pastry, finely chop the pancetta. Drain on paper towels until cooled.
If you find this Panchetta and Vegetable Tart recipe useful please share it to your close friends or family, thank you and good luck.
