Steps to Prepare Quick Panchetta and Vegetable Tart

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Before you jump to Panchetta and Vegetable Tart recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn't Need To Be A Chore.

The benefits of healthy eating are today being given more attention than ever before and there are good reasons why this is so. The overall economy is impacted by the number of people who are dealing with conditions such as high blood pressure, which is directly related to poor eating habits. There are more and more efforts to try to get us to follow a more healthy way of living and all the same it is also easier than ever to rely on fast, convenient food that is not good for our health. It is likely that a lot of people believe it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to how they live. Contrary to that information, people can change their eating habits for the better by implementing some simple changes.

One way to deal with this to start seeing some results is to realize that you do not have to alter everything immediately or that you have to completely get rid of certain foods from your diet. Even more crucial than wholly altering your diet is just simply substituting healthy eating choices whenever possible. As you get accustomed to the taste of these foods, you will discover that you're eating more healthily than before. As you continue your habit of eating healthier foods, you will find that you will not wish to eat the old diet.

As you can see, it's not at all hard to begin incorporating healthy eating into your life.

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 achieve it.

The ingredients needed to prepare Panchetta and Vegetable Tart:

1. Provide 1 tbsp of dried oregano.
2. Use 4 tsp of water.
3. Take 15 g of yeast extract.
4. You need 40 g of mixed leaves (spinach, watercress and rocket).
5. Get 75 g of chestnut mushrooms.
6. Take 125 g of mozerella.
7. Use 1 of red pepper.
8. Use 2 of garlic cloves.
9. Provide 1 tbsp of soy sauce.
10. Provide 2 tbsp of tomato puree.
11. You need 165 g of 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..

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.

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