Argentine Zucchini Tart
A rustic Argentine tart showcasing tender sautéed zucchini layered with creamy béchamel and melted cheese, baked until golden. Simple, satisfying, and perfect for lunch or a light dinner.
- Total time
- 45 min
- Servings
- 6
- Calories
- 385
- Protein
- 14g
Ingredients
- 1.5 cups all-purpose flour
- 5 tablespoons butter, divided
- 4 whole zucchini, medium
- 1 whole onion, yellow
- 2 cups whole milk
- 1.5 cups gruyere or sharp cheddar, shredded
- 1 to taste salt and pepper
- 2 tablespoons fresh herbs (parsley or dill, chopped)
Instructions
- 1
Set the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Trim the stem and blossom ends off each zucchini, then slice each zucchini lengthwise into 1/4-inch-thick slabs, like slicing bread vertically through a log.
- 3
Cut the onion in half from root to tip, then lay each half flat and slice crosswise into thin half-rings about 1/8 inch thick.
- 4
Place a large skillet over medium heat and add 2 tablespoons of butter, tilting the pan until the butter melts and coats the bottom evenly, about 1 minute.
- 5
Add the zucchini slices in a single layer (work in batches if needed) and cook without moving them for 3 minutes until the bottom surface turns golden-tan, then flip each slice and cook the other side for 2 more minutes until soft.
- 6
Transfer the cooked zucchini to a clean plate, then add the sliced onions to the same skillet with the remaining 1 tablespoon of butter.
- 7
Cook the onions over medium heat, stirring once every 30 seconds, for 5 minutes until they turn translucent and smell sweet, then remove from heat and set aside.
- 8
In a separate small saucepan, melt 2 tablespoons of butter over medium heat by tilting the pan, about 1 minute.
- 9
Sprinkle 2 tablespoons of flour over the melted butter and stir constantly with a wooden spoon for 1 minute until it looks like wet sand with no lumps.
- 10
Slowly pour in the milk while whisking constantly to break up any lumps, until the mixture is smooth and uniform, about 2 minutes.
- 11
Keep whisking over medium heat for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon—when you draw a line with your finger, the line should hold without closing.
- 12
Stir in 1 cup of shredded cheese, salt, and pepper until the cheese melts completely and the sauce looks uniform, about 1 minute.
- 13
Lightly butter a 9-inch pie dish or small baking dish, coating the bottom and sides evenly with a thin layer of butter.
- 14
Spread a thin layer of the béchamel sauce (about 1/4 cup) over the bottom of the dish, then arrange half of the cooked zucchini slices in a single layer on top, slightly overlapping.
- 15
Scatter half of the cooked onions evenly over the zucchini, then spread half of the remaining sauce in a thin layer over the onions.
- 16
Layer the remaining zucchini slices in a single layer on top, then the remaining onions, then the last of the béchamel sauce.
- 17
Sprinkle the remaining 0.5 cup of shredded cheese evenly over the top surface to create a single thin layer of cheese.
- 18
Slide the dish into the oven and bake for 20 minutes until the top turns golden-tan and the edges are bubbling slightly around the sides.
- 19
Remove the tart from the oven using oven mitts and let it rest on the countertop for 5 minutes before serving, so it firms up slightly.
- 20
Scatter fresh chopped herbs over the top of the warm tart, then cut into wedges and serve.
Tools you’ll need
- 9-inch pie dish or small baking dish
- large skillet
- small saucepan
- wooden spoon
- whisk
- chef's knife
- cutting board
- oven mitts
- rubber spatula or serving spoon
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