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Yeasted Olive Oil Pastry: Dissolve the yeast in the water, add the sugar and allow to sit until the mixture is creamy, about 5 minutes.
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Beat in the egg and the olive oil.
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Combine 2 cups of the flour and the salt and stir into the yeast mixture.
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You can use a bowl and wooden spoon for this, or a mixer; combine the ingredients using the paddle, then switch to the dough hook.
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Work the dough until it comes together in a coherent mass, adding flour as necessary.
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The dough should be springy and not stick to your hands.
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Turn out onto a lightly floured surface and knead for a few minutes, adding flour as necessary, until the dough is smooth; do not overwork the dough.
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Shape into a ball.
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Place in a lightly oiled bowl, cover the dough tightly with plastic wrap and allow the dough to rise in a draft-free spot until doubled in size, about 1 hour.
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Turn the dough out onto a lightly floured surface, gently knead a couple of times and cut into 2 equal pieces (or as directed in the recipe).
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Shape each piece into a ball.
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Cover the dough loosely with plastic wrap and let rest for 5 minutes, then roll out into thin rounds, as directed in the recipe, and line pans.
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If not using right away, freeze the dough to prevent it from rising and becoming too bready.
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The dough can be transferred directly from the freezer to the oven.
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Makes enough for 1 (10- or 12-inch) double-crusted torte or 2 (10-inch) tarts.
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For the Pumpkin Filling:.
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Halve the squash and scrape away the seeds and membranes, then cut the flesh into 4-inch-square pieces.
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(If using butternut, cut it in half crosswise, just above the bulbous bottom part, then cut these halves into lengthwise quarters and scrape away the seeds and membranes.
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).
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Steam the squash until tender, 15 to 20 minutes, then transfer to a colander and allow to cool and drain for another 15 minutes (butternut squash will not be watery).
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When the squash has cooled, peel and place in a bowl.
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Mash with a fork, a large wooden spoon, a potato masher or a pestle.
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Heat the oil over medium heat in a large nonstick skillet and add the onion.
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Cook, stirring, until tender, about 5 minutes, then stir in the garlic.
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Cook until fragrant, another minute or two.
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Remove from the heat and toss with the squash, sage, rice, parsley, Gruyere and Parmesan cheeses, all but 2 tablespoons of the eggs, salt and pepper to taste.
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Taste and adjust seasonings.
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Assembly:.
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Heat the oven to 375 degrees.
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Oil a 10-inch or 12-inch tart pan with a removable bottom or springform pan.
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Roll out two thirds of the pastry and line the pan with the edges overhanging.
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Fill the crust with the squash mixture.
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Top with the remaining pastry, then crimp the edges of the top and bottom pastry together.
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Cut 4 small slits in the top crust with a sharp knife, brush with the reserved beaten egg and place in the oven.
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Bake until golden brown, 45 to 50 minutes.
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Allow to rest for at least 10 minutes before serving.
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This can also be served at room temperature.
