20-Min Argentine Vegetable Tart
Crispy phyllo crust loaded with caramelized onions, roasted peppers, and creamy cheese — a weeknight take on the classic Buenos Aires tart. Ready in 20 minutes, no homemade pastry required.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 9g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 400°F. Layer phyllo sheets on a sheet pan, lightly brushing each with oil.
Step 2
Heat 2 tbsp oil in a skillet over medium. Cook the sliced onion, stirring occasionally, until golden and soft, 8–10 minutes.
Step 3
Stir cream cheese into the warm onion until melted and smooth, then fold in the roasted peppers.
Step 4
Spread the onion–pepper mixture evenly over the phyllo, leaving a half-inch border.
Step 5
Scatter torn mozzarella over the filling, then bake until the crust is golden and cheese melts, 8–10 minutes.
Step 6
Remove from oven, scatter fresh parsley over the top, and slice into squares.
Tools you’ll need
- sheet pan
- 12-inch skillet
- spatula
- spoon
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