eat well
NOURISHdate-sweetened
pumpkin tartlets
MAKES 6 TARTLETS
Naturally sweet pumpkin and dates provide
ample sweetness without added sugar. For
an even sweeter flavor, roast and puree a
whole pumpkin or kabocha squash instead
of using canned pumpkin.1 cup whole-wheat 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 puree
2 oz chevre cheese (half a 4 oz log)
1 large egg
1 tsp ground cinnamon
½ tsp ground ginger½ tsp ground nutmeg
6 tbsp fruit juice–sweetened
dried cranberriesHeat oven to 400°F. 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 5-inch rounds. Transfer
rounds to 2 parchment paper–lined baking
sheets. Cover with plastic wrap and chill, 1
hour or overnight.
In a food processor, puree dates, pausing to
scrape down sides and repeating until
smooth. Add pumpkin and process untilsmooth. Add chevre, egg, and spices,
and season with salt; process to mix.
To assemble, spread 1/4 cup pumpkin mix-
ture onto each dough round, leaving bare a
1-inch 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 sheets,
5 minutes; transfer to a cooling rack.
CHEF’S NOTE Moist, whole dates will puree
easily and add moisture. If your dates are dry,
soak them for an hour and drain before using.
NUTRITIONAL INFO 269 calories per serving, 11 g
fat (2 g saturated), 40 g carbs, 4 g fiber, 6 g
66 protein, 251 mg sodium
december2014yogajournal.com