Steps to Prepare Award-winning 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 Suggestions For Living Green And Spending less In The Kitchen.

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You may well prefer cooking food with your oven, but using a microwave instead will cost you way less money. The energy used by cooking in an oven is definitely greater by 75%, and maybe this small amount of knowledge will spur you on to use the microwave more frequently. Countertop appliances can boil water or steam vegetables more rapidly than your stove, and use a lot less electricity. You might think that you save energy by washing your dishes by hand, nonetheless that is certainly not true. You get the greatest energy savings by completely loading the dishwasher just before commencing a wash cycle. By cool drying or even air drying the dishes besides heat drying them, you can increase the amount of money you save.

As you can see, there are plenty of little items that you can do to save energy, and also save money, in the kitchen alone. It is pretty straightforward to live green, all things considered. Typically, all it requires is a little bit of common sense.

We hope you got insight 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 it.

The ingredients needed to cook Panchetta and Vegetable Tart:

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

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