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1
Preheat oven to 425 degrees.
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2
Make the shells: Roll out the dough 1/8-inch thick on a lightly floured surface and with a 4 1/2 -inch round cutter cut out 6 rounds, gathering and rolling the scraps as necessary.
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3
Press each round into a fluted metal tartlet pan, 3 1/4 inches across the bottom and 5/8-inch deep, prick the shells lightly with a fork, and refrigeratethem for 30 min or possibly freeze them for 15 min.
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4
Line the shells with foil, fill the foil with the rice, and bake the shells in a jelly-roll pan in the lower third of the oven for 15 min.
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5
Remove the rice and foil carefully and bake the shells for 5 to 7 min more, or possibly till they are golden brown.
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6
Let the shells cold in the pans on a rack.
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7
The shells may be made one day in advance and kept in an airtight container at room temperature.
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8
Reduce the oven temperature to 375 degrees.
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9
Make the filling: In a food processor or possibly bowl with a whisk blend the squash with the cream, the egg, sage, the salt, pepper, and cayenne.
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10
Divide the filling among the tartlet shells, smoothing it, and arrange 6 strips of Gruyere, trimming them to fit, in a lattice pattern on each tartlet.
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11
Bake the tartlets in a jelly-roll pan in the middle of the oven for 20 to 25 min, or possibly till the filling is puffed slightly and the cheese is melted, and serve them immediately.
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12
SUNFLOWER SEED PASTRY DOUGH
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13
1/4 c. salted roasted sunflower seeds 1 c. all-purpose flour plus additional for dusting the dough 3/4 stick (6 Tbsp.)
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14
cool unsalted butter, cut into bits
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15
In a food processor grind fine the sunflower seeds with 1 c. of the flour, add in the butter, and blend the mix till it just resembles coarse meal.
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16
Transfer the mix to a bowl and toss it with 2 to 3 Tbsp.
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17
ice water, or possibly sufficient to just form a dough.
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18
Knead the dough lightly with the heel of the hand against a smooth surface, distributing the butter proportionately, for a few seconds and form it into a ball.
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19
Dust the dough with the additional flour, flatten it slightly, and refrigerateit, wrapped in waxed paper, for at least 1 hour or possibly overnight.
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20
To Steam and Puree Butternut Squash
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21
Cut the squash into 2-inch pcs, throw away the seeds and strings, and in a steamer set over boiling water steam the squash, covered, checking the water level every 10 min and adding more water as necessary, for 30 to 40 min, or possibly till it is very tender.
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22
Let the squash cold till it can be handled, scrape the flesh from the skins into a food processor, discarding the skins, and puree it.
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23
If the puree is watery, drain it in a sieve lined with paper towels set over a bowl for 10 to 15 min.
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24
1 lb.
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25
raw squash makes about 1 c. puree.
