Squash Tart With Fresh Pomegranate Juice

Serves 12 / Suggested Wine: Carneros, Saintsbury Pinot Noir, Calif., 1990-97, $18.

Tart Shell
1 cup all-purpose flour
2 tablespoons sugar
6 tablespoons butter, cold
1/2 teaspoon vanilla
2-4 teaspoons ice water

Filling
1 large or 2 small butternut squash
3 tablespoons brown sugar
3 tablespoons white sugar
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
3 eggs plus 1 egg yolk
2 tablespoons cream
1 teaspoon salt
2 tablespoons melted butter

1. Mix flour and sugar together. Add butter, cut into chunks, into flour mixture.
2. With a pastry cutter or two knives, mix until butter is the size of small peas. Add vanilla and 2-4 teaspoons ice water; continue cutting just until it comes together. Chill dough for 30 minutes.
3. Preheat oven to 400°F. Roll out dough to fit 12-inch tart pan with removable bottom. Place dough into pan, pinch up sides and cut off excess.
4. Line dough with foil and fill with dried beans. Bake for 8 minutes, then remove beans and foil and bake 6 more minutes. Set aside.
Filling
1. Preheat oven to 350°F. Cut squash in half and place cut side down on a baking pan. Roast until soft, about 1 hour. Cool and remove peel. Measure 4 cups pulp.
2. Purée pulp and all remaining ingredients in food processor until smooth. Pour into prepared shell. Bake at 350°F until set, about 20-25 minutes.
Pomegranate Juice
1. Cut pomegranate in half and squeeze out juice through small strainer, reserving seeds. For each serving, put 1 tablespoon juice onto plate, top with slice of tart and sprinkle on a few seeds for garnish.

Sean Kelly, chef/owner of Aubergine Café and The Biscuit, both in Denver.

Calories 212,Fat 11,Perfat 44,Cholesterol 95,Carbo 26,Protein 4,Fiber N/A,Sodium N/A