25-Min Argentine Veggie Tart
Crispy puff pastry topped with sautéed zucchini, bell pepper, and caramelized onion, finished with melted cheese and fresh herbs. A weeknight-friendly take on the classic Buenos Aires tart that tastes like you spent way longer than you did.
- Total time
- 25 min
- Servings
- 4
- Calories
- 420
- Protein
- 12g
Ingredients
- 1 sheet frozen puff pastry sheet
- 1 medium zucchini, sliced 1/4-inch thick
- 1 medium bell pepper, sliced into strips
- 1 medium yellow onion, sliced thin
- 1 cup mozzarella cheese, shredded
- 3 tbsp fresh parsley, chopped
- 2 tbsp olive oil
Instructions
- 1
Preheat oven to 400°F. Place puff pastry on a sheet pan and prick all over with a fork.
- 2
Heat oil in a large skillet over medium-high. Add onion and cook 5 minutes, stirring occasionally, until soft and starting to brown.
- 3
Add zucchini and bell pepper. Cook 5 minutes, stirring occasionally, until edges soften and vegetables release their liquid.
- 4
Season vegetables with salt and pepper. Spread evenly over the pastry, leaving a 1/2-inch border.
- 5
Top with mozzarella. Bake 10 minutes until pastry is golden brown and cheese melts completely.
- 6
Remove from oven. Scatter parsley over the top and slice into 4 pieces. Serve hot.
Tools you’ll need
- sheet pan
- large skillet
- fork
- spatula or wooden spoon
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