Tarta de Zapallitos
A traditional Argentine vegetable tart with tender zucchini, eggs, and cheese baked in a buttery pastry crust. Serve warm or at room temperature for lunch or a light dinner.
- Total time
- 55 min
- Servings
- 8
- Calories
- 285
- Protein
- 12g
Ingredients
- 1 sheet (9-inch) store-bought pie crust or puff pastry
- 4 whole zucchini (small to medium)
- 4 whole eggs
- 1 cup grated cheese (mozzarella or provolone)
- ½ medium onion, diced
- 2 tbsp olive oil
- 2 tbsp fresh parsley or basil, chopped
- 1 pinch salt and black pepper to taste
Instructions
- 1
Preheat oven to 375°F (190°C). If using frozen pastry, thaw for 5 minutes.
- 2
Slice zucchini lengthwise into 1/8-inch-thick strips. Lay on paper towels, salt lightly, let sit 10 minutes.
- 3
Pat zucchini strips dry with paper towels to remove excess moisture.
- 4
Heat olive oil in a skillet over medium. Sauté diced onion until softened, ~4 minutes.
- 5
Unroll pastry into a 9-inch pie dish or tart pan, pressing gently into corners.
- 6
Whisk eggs in a bowl until blended. Stir in grated cheese, cooked onion, parsley, salt, and pepper.
- 7
Arrange zucchini strips in overlapping rows across the pastry crust.
- 8
Pour egg mixture over zucchini, spreading evenly to fill gaps.
- 9
Bake 25–30 minutes until the custard is set but center still jiggles slightly.
- 10
Cool 5 minutes. Slice and serve warm or at room temperature.
Tools you’ll need
- 9-inch pie dish or tart pan
- large skillet
- paper towels
- mixing bowl
- whisk
- oven
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