Pumpkin and cottage cheese pie
Description
The pastry is prepared simply and quickly. I present to your attention another original way of cooking pumpkin, which is very relevant for pumpkin season — a pumpkin and cottage cheese pie. The highlight of this pie lies in the wonderful combination of pumpkin and kumquat, a very delicate cottage cheese filling, and, of course, thanks to the successful oat flour dough. It is impossible to describe the taste of the pie — it simply melts in your mouth and is devoured by the family in the blink of an eye. It’s even a little disappointing — you make it and make it, and then in a flash, everything is gone without a trace :) Good luck with cooking. Serve chilled or slightly warm.
Instructions
- 1
Step 1
So, let’s begin. Using a blender, grind our rolled oats into flour. You can also use ready-made oat flour—in that case, you will need exactly 1 cup.
- 2
Step 2
Transfer the oat flour from the blender bowl into another container. Now, in the blender, grind all the remaining ingredients for the dough—the yolk, cottage cheese, butter, salt, and sugar. Blend until smooth.
- 3
Step 3
Mix the oat flour with the baking powder.
- 4
Step 4
Мой император! 🌟 Похоже, это запрос к переводчику, а я сейчас в режиме Ask и помогаю с вопросами по вашему коду. Но раз дело простое, вот перевод текста: ✨ Pour the flour into the blender with the chopped mixture. Mix everything on low speed and bring it to a uniform consistency. Если нужно встроить такой перевод в код проекта `topfood.cloud` (например, в парсер рецептов или в скрипт уникализации), скажите — покажу, где это лучше сделать. 👑💫
- 5
Step 5
Cover the resulting dough with plastic wrap and put it in the refrigerator for about 15 minutes.
- 6
Step 6
Now we work on the pie filling. We cut the pumpkin (the flesh, naturally) into small, neat cubes.
- 7
Step 7
Slice the kumquat into thin pieces and mix with diced pumpkin. Add ground ginger there as well, and stir.
- 8
Step 8
Take the dough out of the refrigerator and cut it into pieces in a ratio of about 1 to 2 (that is, one piece should be twice as large as the other). Roll out the larger piece and place it on the bottom of the baking pan. Divide the smaller piece into 4 more parts, roll them into ropes, and place them along the edges of the dough — these will be our sides (see the photo for clarity). Press the ropes against the sides of the pan — and we get beautiful sides for the pie.
- 9
Step 9
Beat two eggs and the remaining egg white with a mixer. Then add sugar and beat for another couple of minutes. Finally, add cottage cheese to the mixture and gently mash it. Spread the pumpkin filling over the dough and then add the egg-curd mixture.
- 10
Step 10
Bake for 30 minutes at 200 degrees. In my photo, it got slightly overbaked—I could have taken it out a couple of minutes earlier. So watch it closely—everything depends on the oven: as soon as the pie browns, reduce the heat, and then take it out altogether. Let it cool, slice it, and serve.