AYGMyJune2015

61

may/june 2015

yogajournal.com.au

1 cup wholemeal pastry flour, plus

extra for dusting

½ cup unbleached flour

½ tsp salt

3 tbsp canola or olive oil

6 tbsp apple juice, chilled, divided

½ cup moist dates

1 cup pumpkin purée

60g chevre cheese

1 large egg

1 tsp ground cinnamon

½ tsp ground ginger

½ tsp ground nutmeg

6 tbsp fruit juice-sweetened dried

cranberries

Heat oven to 200°C. In a bowl, combine

the flours and salt. Using a fork, toss flour

mixture while drizzling in oil. Stir in 5 tbsp

apple juice. Mix gently with your hands to

form a stiff dough that holds together when

pressed, adding remaining 1 tbsp of juice if

necessary. Divide dough into 6 pieces and

form into disks. Lightly flour a work surface

and roll out disks to 12-13cm rounds. Transfer

rounds to 2 baking paper–lined baking

trays. Cover with plastic wrap and chill,

1 hour or overnight.

In a food processor, purée dates, pausing

to scrape down sides and repeating until

smooth. Add pumpkin and process until

smooth. Add chevre, egg, and spices

and season with salt; process to mix.

To assemble, spread 1/4 cup pumpkin mixture

onto each dough round, leaving bare a 2.5cm

border. Fold border over the pumpkin filling

in 4 quadrants, creating a rustic tartlet. Sprinkle

1 tbsp cranberries on the exposed filling of

each tartlet and press into filling.

Bake until filling is puffed and crusts are

golden brown, 30 minutes. Cool on trays,

5 minutes; transfer to a cooling rack.

Chef’s note Moist, whole dates will

purée easily and add moisture. If your

dates are dry, soak them for an hour

and drain before using.

NUTRITIONAL INFO 269 calories per serving,

11g fat (2g saturated), 40g carbs, 4g fibre,

6g protein, 251mg sodium

date-sweetened pumpkin tartlets

makes 6 tartlets

Naturally sweet pumpkin and dates provide ample sweetness without added sugar.

yj43_66-71_EW_270.indd 61 31/03/2015 11:31 am