25-Min Argentine Vegetable Tart
Caramelized onions, roasted peppers, and melted cheese baked into store-bought puff pastry—the viral Argentine street food, ready in under 30 minutes. Golden, flaky, savory perfection.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 12g
Ingredients
- 1 sheet (9×9 inch or equivalent) frozen puff pastry sheet
- 1 large yellow onion
- 1 medium red bell pepper
- ½ cup roasted red peppers (jarred)
- 1 cup mozzarella cheese, shredded
- 1 whole egg yolk
- 2 tbsp fresh parsley, chopped
- 2 tbsp olive oil
Instructions
- 1
Preheat oven to 400°F. Slice the onion into thin half-moons; cut the fresh bell pepper into thin strips.
- 2
Heat olive oil in a skillet over medium. Add onion and sauté, stirring often, until deep golden, ~8 minutes.
- 3
Add fresh pepper strips and jarred roasted peppers to the skillet. Stir and cook 2 minutes until hot. Remove from heat; let cool 1 minute.
- 4
Place puff pastry on a sheet pan. Spread the pepper-onion mixture evenly over the pastry, leaving a 1/2-inch border.
- 5
Scatter mozzarella over the filling. Whisk the egg yolk and brush it onto the pastry border for a glossy edge.
- 6
Bake 12–14 minutes until the pastry is puffed and golden brown. Scatter parsley on top. Slice and serve hot.
Tools you’ll need
- 12-inch skillet
- sheet pan
- small bowl
- whisk
- chef's knife
- cutting board
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