Argentine Tarta de Acelga
Argentine tarta de verdura is an everyday savory pie most characteristically filled with acelga (Swiss chard), onion, eggs, and cheese.
Plan and shop
Save this recipe for real-life cooking
Build a local shopping list or place this recipe into a weekly meal plan. No account is required.
Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Blanch or steam the chard until wilted, cool, squeeze very dry, and chop.
- 2
Cook the onion in oil until translucent.
- 3
Mix chard, onion, eggs, ricotta, grated cheese, nutmeg, salt, and pepper.
- 4
Line a tart pan with one pastry round and spread in the filling.
- 5
Cover with the second round, seal and vent the top.
- 6
Bake at 375°F (190°C) until deeply golden and set, 35 to 40 minutes.
Cook notes
Tips
Squeeze the chard thoroughly to avoid a watery filling.
Nutmeg is a classic accent for acelga.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Cool leftovers promptly and refrigerate in a covered container for up to 3 days.
- Reheat cooked savory dishes gently; keep baked sweets tightly covered.
What to Serve With
- Tomato salad
- Light soup
Common Mistakes
- A random zucchini-and-bell-pepper mix misses the customary chard filling.
- Wet greens make the pastry soggy.
Recipe FAQ
What defines Argentine Tarta de Acelga?
Argentine tarta de verdura is an everyday savory pie most characteristically filled with acelga (Swiss chard), onion, eggs, and cheese.
What should I avoid when making Argentine Tarta de Acelga?
A random zucchini-and-bell-pepper mix misses the customary chard filling.
Kitchen tools
Helpful Tools for This Recipe
A light, editable placeholder for future partner recommendations. No real affiliate links are enabled yet.
Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
Some links may be affiliate links. As an Amazon Associate or partner, we may earn from qualifying purchases when enabled. Read the Affiliate Disclosure.
Cook along weekly
Want more illustrated recipes like Argentine Tarta de Acelga?
Join the World Recipe Letter for global home-cooking ideas and visual recipe guides.
Join the World Recipe Letter
Get 5 illustrated recipes every week.
No account needed. Unsubscribe when email delivery is connected.
Cook next
You might also like
More flavors from the same country or nearby pantry style.
Argentine Chimichurri Steak
Seared steak sliced over roasted potatoes with a punchy parsley, garlic, oregano, vinegar, and olive oil sauce.
Milanesa
Milanesa is a beloved Argentine dish featuring thinly sliced meat, typically beef or chicken, breaded and pan-fried to golden perfection. This crispy and flavorful dish is often served with a side of mashed potatoes or a fresh salad, making it a family favorite.
Empanadas
These Argentine Empanadas are flaky, golden pastries filled with a savory blend of ground beef, spices, and vegetables. Perfect for a snack or a party, these empanadas are sure to please everyone!