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

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