Zapallito tart

Name: Zapallito tart (Tarta de zapallito)
Cuisine: Argentine
Ingredients: beaten egg, to glaze; beaten egg, to glaze; 40 g/1½ oz/3 tbsp butter; 2 onions, chopped; 500 g/1¼ lb zapallito or courgettes (zucchini), cut into 2cm/¾in dice; 500 g/1¼ lb zapallito or courgettes (zucchini), cut into 2cm/¾in dice; 500 g/1¼ lb zapallito or courgettes (zucchini), cut into 2cm/¾in dice; 1 red (bell) pepper, seeded and chopped; 400 g/14 oz/3½ cups plain (all-purpose) flour; pinch of salt; 50 g/2 oz/¼ cup butter, softened; 1 egg; 60–75 ml/4–5 tbsp water; tomato, onion and rocket (arugula) salad, to serve; tomato, onion and rocket (arugula) salad, to serve; 3 eggs; 115 g/4 oz/1⅓ cups grated Parmesan; salt and ground black pepper; 200 ml/7 fl oz/scant 1 cup double (heavy) cream; tomato, onion and rocket (arugula) salad, to serve; salt and ground black pepper; tomato, onion and rocket (arugula) salad, to serve; tomato, onion and rocket (arugula) salad, to serve

Tarta de zapallito

Preparation info

Serves
8–12

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

Tarts are the big brothers of empanadas and hugely popular with Argentinians, and this recipe is probably the country’s favourite. Zapallito are summer squash with dark green skins and orange flesh. They are similar in taste to courgettes, but with a sweeter flavour and denser texture.

Ingredients

For the pastry

400 g/14 oz/3½ cups plain (all-purpose) flour

Americas
Argentina
Pie
Vegetarian

Method

Sift the flour and salt together in a mound on a marble slab, pastry board or cold work surface. Make a well in the centre and put in the butter, egg and a few tablespoons of water.
Using your fingertips and thumbs only, work the butter, egg,