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Tarta de Zapallo

Serves 8 Entree vegetarian

Tarta de Zapallo

Tarta de zapallo is a beloved staple in Argentinian bakeries, especially cherished during the cooler months when winter squash is at its peak. Often enjoyed as a midday snack or light lunch, this pie offers a comforting touch that resonates with the warmth of home-cooked meals. Its presence in local bakeries makes it a familiar yet delightful option for those seeking something both hearty and sweet.

The tarta showcases a soft, creamy filling of mashed squash, subtly sweet and warmly spiced with nutmeg, nestled within a golden shortcrust pastry. A gentle layer of melted cheese adds a savory depth that complements the squash's natural sweetness. Each slice offers a harmonious blend of textures and flavors, capturing the essence of Argentine comfort food without fanfare.

Ingredients

  • 2 sheetsshortcrust pastry
  • 700 g (1.5 lb)squash, cooked and mashed
  • 3eggs
  • 100 g (3.5 oz)cheese, grated
  • to tastesalt
  • nutmega pinch

Method

  1. Preheat your oven to 190°C (375°F) to ensure it's hot enough for baking the tarta. In a large mixing bowl, combine the 700 g (1.5 lb) of cooked and mashed squash with 3 eggs. Whisk thoroughly until the eggs are fully incorporated into the squash, creating a smooth, uniform mixture.
  2. Add 100 g (3.5 oz) of grated cheese to the squash mixture. Season with salt to taste and add a pinch of nutmeg. Stir everything together until the cheese is evenly distributed and the nutmeg is well mixed, enhancing the squash's natural sweetness.
  3. Take a pie tin and line it with one sheet of shortcrust pastry, pressing it gently into the corners and up the sides. Pour the squash mixture into the pastry-lined tin, smoothing the top with a spatula. If desired, cover with the second sheet of pastry, sealing the edges by pinching them together, or leave it open for a rustic look.
  4. Place the filled tin in the preheated oven. Bake at 190°C (375°F) until the filling is set and the pastry is golden brown, which should take about 40 minutes. You'll know it's done when the top is firm to the touch and the edges of the pastry are a rich, golden color.
  5. Once baked, remove the tarta from the oven and let it rest in the tin for at least 10 minutes. This resting period allows the filling to firm up further, making it easier to slice.
  6. After resting, carefully remove the tarta from the tin. Slice it into wedges and serve warm or at room temperature. The tarta's creamy filling and crisp pastry make it a delightful dish for any occasion.