Pate sucree or sugardough is the one thing in my kitchen that we use the most of. It's is such a yummy and versatile product. Fruit tart shells, decorated cookies, garnishes, thin crunchy base for certain cakes and pastries. The guys at work love it when I make them little circles of pate sucree sprinkled with cinnamon sugar.
I HATE TRYING TO ROLL OUT PATE SUCREE!!! I have almost never had a successful attempt at rolling it out. I end up patching and piecing it together! How's that for high quality cheffing! I'd have Escoffier rolling in his grave. I have found it much easier to do "Rustic" pies, like big turnovers. It's also a nice word to use for f-ups. Just call it "rustic" style!
Otherwise rolled out cinnamon sticks are a nice use for scraps. Also just rolled out tough peices baked and crumbled can be used as a kind of topping or middle layer for a variety of fruity dishes, parfaits, etc.
Chrose, you may find this technique helpful... Roll out as thin as you can on a piece of floured parchment, and before it sticks to your pin, add more flour, and cover with more paper. Finish rolling between the 2 sheets of paper. After it's chilled, just peel off both sides. It's also a convenient way to store the dough; just stack up the layers.
Pate sucree is great for cheesecake crusts, mini linzer tarts... add dark cocoa, and you have an excellent oreo dough, add nuts, and you have a crispy tart shell. It is quite versatile.
I do use it for miniature Athenaeus. When making miniature, I will use a very small rolling pin and roll small balls of dough so I can get it very thin. Once in the pans it is best to put it back in the fridge over night before baking. It wil prevent shrinkage.
Chrose, have you thought of grating the dough? They did that in the British serie The Italian Kitchen.
CC I hope you will enjoy The Last Course as much as I do.
I think rolling the dough depends upon the dough. I use a recipe that's really really short, rolling it is impossible and frustrating with this dough. I pat it into tart shells. More classic pate sucree I like to roll when it's chilled, not too hard but very cold.