Panchetta and Vegetable Tart
Panchetta and Vegetable Tart

Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, panchetta and vegetable tart. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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Panchetta and Vegetable Tart is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. Panchetta and Vegetable Tart is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. 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. Make ready 1 tbsp dried oregano
  2. Prepare 4 tsp water
  3. Get 15 g yeast extract
  4. Take 40 g mixed leaves (spinach, watercress and rocket)
  5. Get 75 g chestnut mushrooms
  6. Take 125 g mozerella
  7. Make ready 1 red pepper
  8. Take 2 garlic cloves
  9. Get 1 tbsp soy sauce
  10. Get 2 tbsp tomato puree
  11. Make ready 165 g puff pastry, rolled

Place a heavy-bottomed saucepan over a medium heat and add the sunflower oil. Place onto a baking pan (I used a tart dish) and toss the pancetta over the top. Continue this at least two more times. Tip the roasted vegetables into the tart case, scatter over the cherry tomatoes and goats' cheese and season.

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.

Continue this at least two more times. Tip the roasted vegetables into the tart case, scatter over the cherry tomatoes and goats' cheese and season. Whisk eggs and milk together and season with salt and pepper, set aside. 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.

So that’s going to wrap this up for this special food panchetta and vegetable tart recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!