Squash Muse Tart

Forget about this bland salty tarts from the past, things just got serious. Your bar will be sky-high after you try this one.

Besides being a beauty and really easy to make, this tart is also pretty versatile. And look at this filling! Magazine cover material, goodness gracious!

Start with the filling. Ingredients:

  • ½ Butternut squash, medium sized

  • 1 big onion, finely chopped

  • 1 tbsp. powdered lemongrass

  • ½ lemon (optional)

  • 1 tbsp. cinnamon

  • 1 tbsp. smoked paprika

  • 2 tbsp. oat or rice flour*

  • 150g peas (or half canned peas)

  • Salt and pepper to taste

  • Sesame or sunflower seeds to decorate

* If you want to use other kinds of flour, go ahead. Whatever works for you, as long as it has a neutral flavor.

Butter Squash, ladies and gentlemen.

Hmm, what now?

  1. Bake the squash for 40 min in the oven, or until soft. No need to rub anything on it, just leave it quiet in the oven. 180° is ideal. You can also cook it on steam. What you do not want to do is to cook chunks of squash in water, otherwise you’ll get this creamy soup and so-long nice filling consistency.

  2. Keep the oven warm at 180°, this pie will be ready to bake before you are able to think of 3 country names starting with L.

  3. After baking the squash, remove the skin and mash what’s left with a fork. Add the spices first and the flour after. Gently add the peas and chopped onions, and finally add salt and pepper to taste.

Ingredients for the dough:

  • 1 ½ cup chickpeas flour**

  • ⅓ cup water

  • 1 tbsp. olive oil

  • 1 tbsp. powdered lemongrass

  • 1 tsp. salt

** Since we are super cool and all, we tested an alternative for you. The combination that replaces best the chickpeas flour was a blend of 1 cup of fine corn flour and ½ cup of oat flour. To make sure they bind well I added 4 tbsp. aquafaba and added in the water slowly, making sure it didn’t get too soggy.

And how do I do?

  1. Grease a medium round baking pan with removable bottom. Being able to remove it makes a difference, trust me.

  2. Mix the chickpeas flour and all other dry ingredients. Add the olive oil and slowly the water. Roll up your sleeves and start kneading that dough until it is uniform and smooth. It shouldn’t take more than a minute. Have you thought of the 3 countries yet? In case is needed add more water, one spoon at a time so you don’t overdo it. You’ll want the dough to be firm, so it sticks to the side of the baking pan, but not brittle.

The dough, people.


  1. Get chunks of the dough and cover the bottom and sides of the baking pan. Use the tip of your fingers to spread and level it.

  2. Pour the filling in and use the back of a spoon to level it. Sprinkle sesame and sunflower seeds. It’s a MUSE tart, so put in some work!

  3. Leave it in the oven for 25 min or until the edges get golden. Leave it to cool before removing from the tray, and try not eating it all in one go.

  4. Latvia, Lithuania and Lebanon. 3 countries with L

Other combinations: Squash and spinach leaves; mashed carrots and endive leaves; mashed cauliflower and basil.

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