INGREDIENTS

INSTRUCTIONS

Preheat oven to 425 degrees.  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. 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 chill them  for 30 minutes or freeze them for 15
minutes. 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 minutes. Remove  the rice and foil carefully and bake the shells for
5 to 7 minutes  more, or until they are golden. Let the shells cool in
the pans on a  rack. The shells may be made one day in advance and kept
in an  airtight container at room temperature.  Reduce the oven
temperature to 375 degrees. Make the filling: In a  food processor or
bowl with a whisk blend the squash with the cream,  the egg, sage, the
salt, pepper, and cayenne.  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.  Bake the tartlets in a
jelly-roll pan in the middle of the oven for  20 to 25 minutes, or
until the filling is puffed slightly and the  cheese is melted, and
serve them immediately.  SUNFLOWER SEED PASTRY DOUGH  1/4 cup salted
roasted sunflower seeds 1 cup all-purpose flour plus  additional for
dusting the dough 3/4 stick (6 tablespoons) cold  unsalted butter, cut
into bits  In a food processor grind fine the sunflower seeds with 1
cup of the  flour, add the butter, and blend the mixture until it just
resembles  coarse meal. Transfer the mixture to a bowl and toss it with
2 to 3  tablespoons ice water, or enough to just form a dough. Knead
the  dough lightly with the heel of the hand against a smooth surface,
distributing the butter evenly, for a few seconds and form it into a
ball. Dust the dough with the additional flour, flatten it slightly,
and chill it, wrapped in waxed paper, for at least 1 hour or
overnight.  To Steam and Puree Butternut Squash  Cut the squash into
2-inch pieces, discard the seeds and strings, and  in a steamer set
over boiling water steam the squash, covered,  checking the water level
every 10 minutes and adding more water as  necessary, for 30 to 40
minutes, or until it is very tender. Let the  squash cool until it can
be handled, scrape the flesh from the skins  into a food processor,
discarding the skins, and puree it. If the  puree is watery, drain it
in a sieve lined with paper towels set over  a bowl for 10 to 15
minutes. 1 pound raw squash makes about 1 cup  puree.  Yield: 6
servings  Recipe by: Food TV  Posted to recipelu-digest Volume 01
Number 289 by "Diane Geary"  <diane@keyway.net> on Nov 22, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 135
Calories From Fat: 93
Total Fat: 10.6g
Cholesterol: 65.4mg
Sodium: 370.7mg
Potassium: 118mg
Carbohydrates: 3.2g
Fiber: <1g
Sugar: <1g
Protein: 7.1g