Baked Pinto Bean & Butternut Squash Suya Tart

Preheat your oven to 200°C. On a lightly floured surface, roll the shortcrust pastry to 5mm thickness and line a 23cm tart tin. Press gently into the edges, trim any overhang, and prick the base all over with a fork.

Line the pastry with parchment paper and fill with pie weights or dried beans. Bake blind for 12 minutes, until the edges are set and lightly golden.

Remove the weights and parchment. Brush the base with a little beaten egg and return to the oven for 3 more minutes until the base looks dry and set. Reduce oven temperature to 190°C.

Toss the butternut squash cubes with 1 tablespoon of olive oil, half the paprika, a pinch of salt, and black pepper on a baking sheet. Spread in a single layer.

Roast at 190°C for 18-20 minutes, turning once, until tender and caramelized at the edges. Remove and set aside.

While the squash roasts, heat 1 tablespoon of olive oil in a wide pan over medium heat. Add the diced onion and cook for 5-6 minutes, stirring occasionally, until softened and translucent.

Add the minced garlic, remaining paprika, ground ginger, cumin, and cayenne. Stir constantly for 60 seconds until the spices are fragrant and coating the onions.

Add the drained pinto beans and a splash of water. Gently mash about one-third of the beans with the back of your spoon to create a creamy base. Simmer for 3-4 minutes, until the liquid is mostly absorbed and the mixture holds together. Season with salt.

Spread the spiced bean mixture evenly across the pre-baked tart shell, pressing gently with the back of a spoon. Scatter the roasted butternut squash pieces over the top in a single layer.

Drizzle the beaten egg over the squash and beans, letting it seep into the crevices. Finish with an even layer of grated cheddar cheese and a generous sprinkle of sesame seeds.

Bake at 190°C for 20-22 minutes, until the cheese is melted, bubbling at the edges, and deep golden. The center should feel set when gently shaken.

Let the tart cool on a wire rack for 8-10 minutes before slicing. This allows the filling to firm up and the layers to hold their shape. Serve warm, accompanied by a simple tomato salad if you wish.