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.
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
1Preheat 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.
2Heat 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.
3Beat the eggs in a large bowl, stir in the sautéed zucchini mixture, mozzarella cheese, and half the Parmesan, mixing until everything is evenly combined.
4Pour 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.
5Brush 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.
6Let the tart cool for 10 minutes before slicing into wedges and serving warm or at room temperature, perfect for lunch or picnics.
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.