Argentine savory tart with caramelized onions, roasted squash, Sardo cheese and walnut chimichurri

Name: Argentine savory tart with caramelized onions, roasted squash, Sardo cheese and walnut chimichurri
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 6
Cuisine: Argentina
Ingredients: 1 3/4 cups all-purpose flour; 1 tsp salt; 1 tsp dried oregano; 6 tbsp cold butter; 1 unit egg; 2 tbsp cold water; 1.1 lb kabocha squash or pumpkin; 3 tbsp olive oil; 1/2 tsp black pepper; 14 oz onions; 2 tsp sugar; 1 tbsp red wine vinegar; 5.5 oz coarsely grated Sardo cheese; 2 units eggs; 1/2 cup heavy cream; 1/3 cup walnuts; 1/2 cup fresh parsley; 2 cloves garlic; 1/2 tsp mild ground chili

An original Argentine-inspired savory tart with a rustic crust, filled with roasted squash, deeply caramelized onions, and Sardo cheese, finished with a warm walnut and parsley chimichurri for a fragrant criollo touch.

30 minPrep

55 minCook

85 minTotal

6Servings

Vegetarian

Ingredients

Adjust servings

220 g all-purpose flour (for the dough)
5 g salt (for the dough)
2 g dried oregano (for the dough)
90 g cold butter (diced, for the dough)
1 unit egg (for the dough)
30 ml cold water (approx., for the dough)
500 g kabocha squash or pumpkin (pelado and diced)
45 ml olive oil (divided)
2 g black pepper (or a taste)
400 g onions (en pluma fina)
8 g sugar (for caramelizar the onion)
15 ml red wine vinegar (for desglasar the onion and for the chimichurri)
160 g coarsely grated Sardo cheese (divided)
2 units eggs (for the relleno)
120 ml heavy cream (for the relleno)
40 g walnuts (chopped)
15 g fresh parsley (chopped)
6 g garlic (chopped fino)
1 g mild ground chili (for the chimichurri)

Nutrition facts

per serving

432 kcal

Calories

13.2 g

Protein

29.8 g

Carbs

29.1 g

Fat

3.4 g

Fiber

26.4 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsTree NutsSulfites

Instructions

1
1. Preheat the oven to 200 °C / 400 °F. Place the squash on a baking tray, toss with 1 tablespoon olive oil, a pinch of salt, and the black pepper, and roast for 25 minutes until tender and lightly browned on the edges.
2
2. Meanwhile, make the crust: combine the flour with 1 teaspoon salt and the dried oregano. Rub in the cold butter with your fingertips until the mixture looks sandy. Add 1 egg and the cold water; bring together without overworking until a dough forms. Wrap and rest for 15 minutes.
3
3. In a wide skillet, heat 1 tablespoon olive oil over medium heat. Add the onions and a pinch of salt, and cook for 12 to 15 minutes until soft and golden. Add the sugar, cook 2 more minutes, then deglaze with 1 tablespoon red wine vinegar. Cook 1 additional minute and set aside.
4
4. Lightly mash the roasted squash with a fork to keep it rustic. Add the caramelized onions, 100 g of Sardo cheese, the 2 eggs, and the heavy cream. Mix well and adjust salt if needed.
5
5. Lower the oven temperature to 190 °C / 375 °F. Roll out the dough and line a 24 cm / 9.5-inch tart pan. Prick the base with a fork, pour in the filling, and scatter the remaining 60 g Sardo cheese on top.
6
6. Bake the tart at 190 °C / 375 °F for 28 to 30 minutes, until the crust is cooked and the top is golden. Let rest for 10 minutes before unmolding.
7
7. For the walnut chimichurri, mix the walnuts, fresh parsley, garlic, mild ground chili, 1 tablespoon olive oil, and 1 tablespoon red wine vinegar. Add a pinch of salt and stir well.
8
8. Serve the tart warm with the walnut chimichurri spooned over the top or on the side.

Chef tips

For cleaner slices, let the tart cool for 15 minutes before cutting. The squash should be fairly dry after roasting so the filling does not make the crust soggy.

Substitutions

You can replace Sardo cheese with a similar Argentine semi-hard cheese. Walnuts can be swapped for almonds or hazelnuts if preferred. Kabocha squash can be replaced with butternut squash.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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