Easiest Way to Cook Tasty Panchetta and Vegetable Tart

Panchetta and Vegetable Tart. Put an oven rack in the center of the oven. Butter In a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy.

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Ingredients of Panchetta and Vegetable Tart

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

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Panchetta and Vegetable Tart instructions

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..

Toss together the coriander, mint and baby spinach. Leave to cool slightly, then remove from the tin and serve warm. Each galette (rustic pastry tarts) is filled with a sweet and salty leek and pancetta mix. It's peak season for endless varieties of vegetables, and when the produce is this good, we say let the ingredients shine. Top the tarts with goat's cheese, pear, pancetta, and thyme sprigs.

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