Butternut Squash Tartlets with Cheese Lattice
| Yield: | 6 Servings |
| Categories: |
| SHELLS | ||
| Sunflower seed pastry dough; recipe follows | ||
| Raw rice or beans for weighting the shells | ||
| FILLING | ||
| 1 | c | Pureed steamed butternut squash (procedure follows) |
| 1/4 | c | Heavy cream |
| 1 | lg | Egg; beaten lightly |
| 1 | ts | Chopped fresh sage |
| 3/4 | ts | Salt; or to taste |
| 1/4 | ts | Black pepper; or to taste |
| 1 | pn | Cayenne pepper |
| 1/4 | lb | Thinly sliced Gruyere; cut into 36 (1/8-inch) strips, for the lattice |
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