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Provide dried oregano.
You need water.
You need yeast extract.
Provide mixed leaves (spinach, watercress and rocket).
You need to prepare chestnut mushrooms.
You need to prepare mozerella.
You need to prepare red pepper.
Prepare garlic cloves.
Use soy sauce.
Prepare tomato puree.
Prepare puff pastry, rolled.

A savory tart is a versatile dish, appropriate at any meal as an appetizer, a side dish, or the focus of a meal. Add all the sliced vegetables and chopped. Remove the tart from the oven and pour over the double cream. Toss together the coriander, mint and baby spinach.

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..

Collage of delicious vegetable tarts cut on slices Organic egg and vegetable tarts display at a local farmers market. Savoury pea and pancetta tarts isolated on a white background Yellow zucchini puff pastry mini tarts on a light background, top view. Add pancetta to leeks and combine. Spread pancetta/leek mixture over cheese and top with tomato slices. In a medium bowl, combine combine eggs, cream, half-and-half, salt and pepper.

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