Quick Argentine Veggie Tart with Creamy Sauce
Buttery puff pastry layered with sautéed zucchini, bell pepper, and onion, finished with a garlicky sour cream sauce. Ready in 20 minutes — no rolling required.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 6g
Ingredients
- 2 sheets puff pastry sheets (thawed if frozen)
- 1 medium zucchini, sliced into thin half-moons
- 1 medium red bell pepper, diced
- ½ medium yellow onion, thinly sliced
- ¾ cup sour cream
- 2 cloves garlic, minced
Instructions
- 1
Heat oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add onion, zucchini, and bell pepper. Sauté, stirring often, until vegetables soften and edges curl, 6–7 minutes.
- 3
Stir in minced garlic and cook 30 seconds until fragrant, then remove from heat.
- 4
Toast puff pastry sheets in a dry skillet or toaster oven (or microwave 45 seconds) until just warm and pliable.
- 5
Divide sautéed vegetables between the two pastry sheets, spreading them evenly across the surface.
- 6
Stir sour cream with a pinch of salt and pepper, then drizzle over top. Serve immediately.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- toaster oven or microwave
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