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
- 1⁄2 cup unbleached flour
- 1⁄2 tsp salt
- 3 tbsp canola or olive oil
- 6 tbsp apple juice, chilled, divided
- 1⁄2 cup moist dates
- 1 cup pumpkin puree
- 2 oz chevre cheese (half a 4 oz log)
- 1 large egg
- 1 tsp ground cinnamon
- 1⁄2 tsp ground ginger
- 1⁄2 tsp ground nutmeg
- 6 tbsp fruit juice–sweetened
- dried cranberries
Heat 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 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 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.
Moist, whole dates will puree easily and add moisture. If your dates are dry, soak them for an hour and drain before using.
- Calories: 269
- Carbohydrate Content: 40 g
- Fat Content: 11 g
- Fiber Content: 4 g
- Protein Content: 6 g
- Saturated Fat Content: 2 g