20-Min Crispy Vegetable Tart
Argentine-style veggie tart layered with caramelized onions, zucchini, bell peppers, and melted cheese in a buttery phyllo crust. Baked until golden and served in wedges—pure comfort in 20 minutes.
- 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. Brush a 9-inch pie dish or round tart pan with melted butter.
Step 2
Layer phyllo sheets in the pan, brushing each with melted butter, until the bottom and sides are covered.
Step 3
Dice the onion, zucchini, and bell pepper into small, evenly-sized pieces.
Step 4
Whisk together egg, cheese, parsley, salt, and pepper in a bowl until combined.
Step 5
Spread diced vegetables evenly over the phyllo crust, then pour the egg-cheese mixture over the top.
Step 6
Bake for 12–14 minutes until the filling is set and edges are golden brown. Let cool 2 minutes before slicing.
Tools you’ll need
- 9-inch round tart pan or pie dish
- small bowl
- whisk
- cutting board
- chef's knife
- pastry brush
- oven
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