Tarta de Zapallitos

Name: Tarta de Zapallitos
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 servings
Cuisine: Argentine
Ingredients: 2 sheets puff pastry or empanada dough; 4 medium zucchini (zapallitos), thinly sliced; 1 large onion, diced; 3 large eggs; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 tbsp olive oil; 1 tsp dried oregano; Salt and pepper to taste

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

Tarta de Zapallitos embodies the heart of Argentine home cooking with its rustic yet refined appeal. This golden tart showcases tender, lightly caramelized zucchini and onion nestled in a flaky buttery crust, creating a perfect harmony of textures—crisp pastry giving way to creamy, egg-infused filling. The dish delivers a gentle, earthy flavor profile with the subtle sweetness of zucchini balanced by the sharpness of Parmesan and the richness of eggs. Traditionally served warm as a main dish or alongside a simple green salad, it's a beloved staple that brings families together during Sunday meals and weekend gatherings. The tart's humble ingredients reflect Argentina's agricultural heritage and the country's love for simple, satisfying comfort food that celebrates seasonal produce.

Nutrition & Info

Protein 18.5g

Carbs 29.3g

Fat 18.7g

Protein Carbs Fat

Dietary

vegetarian

Ingredients

2 sheets puff pastry or empanada dough
4 medium zucchini (zapallitos), thinly sliced
1 large onion, diced
3 large eggs
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 tbsp olive oil
1 tsp dried oregano
Salt and pepper to taste

Instructions

1
Preheat the oven to 375°F (190°C) and roll out one sheet of pastry dough to line the bottom and sides of a greased 10-inch tart pan or pie dish.
2
Heat olive oil in a large skillet and sauté the sliced zucchini and diced onion over medium heat for 8 to 10 minutes until tender and lightly golden, then season with salt, pepper, and oregano.
3
Beat the eggs in a large bowl, stir in the sautéed zucchini mixture, mozzarella cheese, and half the Parmesan, mixing until everything is evenly combined.
4
Pour the filling into the pastry-lined tart pan, spreading it evenly, then cover with the second sheet of pastry dough, pressing the edges to seal and cutting a few slits in the top.
5
Brush the top with a little beaten egg, sprinkle with the remaining Parmesan, and bake for 30 to 35 minutes until the pastry is golden brown and puffed.
6
Let the tart cool for 10 minutes before slicing into wedges and serving warm or at room temperature, perfect for lunch or picnics.

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Did You Know?

The dish's name literally translates to 'Zucchini Tart' in Spanish, but in Argentina, it's often called 'tarta de zapallo' (using the Spanish word for squash) because the zucchini is considered a type of squash in Argentine culinary tradition, reflecting the country's unique botanical classification system.

The Story Behind Tarta de Zapallitos

Tarta de Zapallitos emerged in Argentina's rural households during the 19th century, influenced by European pastry traditions brought by Italian and Spanish immigrants. The dish evolved from traditional European egg tarts and quiches, adapting to Argentina's abundant zucchini harvest and local cheese varieties. It became particularly popular in the central provinces where zucchini cultivation flourished, representing the fusion of European baking techniques with local ingredients and the Argentine tradition of creating substantial, family-friendly meals.