たっぷりかぼちゃとチーズのとろけるパイ
ささきひろこ
22cmタルト型 1台分
40 minutes
55 minutes
洋食
パイ・タルト
乾燥かぼちゃと乾燥玉ねぎを使った、ほっくりとろけるチーズパイ。米粉とアーモンドパウダーのグルテンフリー生地で作るので、体にもやさしい一品です。薬膳的にも「疲れた体を元気にする」かぼちゃと「気の巡りをよくする」玉ねぎの組み合わせが魅力です。
材料
【タルト生地】
米粉 150g
アーモンドパウダー 90g
タピオカスターチ 75g
ココナッツオイル 150g
塩 小さじ1
りんご酢 小さじ2
水 150ml〜
【フィリング】
乾燥かぼちゃ 60g
乾燥玉ねぎ 20g
オリーブオイル 小さじ1
塩 ひとつまみ
カッテージチーズ 100g
シュレッドチーズ 200g
ナツメグ 少々
【仕上げ】
ミニトマト 適量
パセリ 適量
調理方法
タルト生地の材料を合わせてまとめ、冷蔵庫で冷やす。
乾燥かぼちゃと乾燥玉ねぎを水に30分浸して戻す。
オリーブオイルで玉ねぎとかぼちゃを炒め、塩で味を調える。
粗熱が取れたら、カッテージチーズ・シュレッドチーズ・ナツメグを加えてフィリングを作る。
タルト型に生地を敷き、フォークで穴をあけ、フィリングを詰める。
残りの生地で上を覆い、縁をしっかり閉じる。
190℃で35分焼いた後、180℃でさらに20分焼いて完成。仕上げにミニトマトとパセリを飾る。
Dried pumpkin
Dried Pumpkin Can Be Used in Cooking Without Pre-processing
We've cut it into thin strips so it can be easily enjoyed on its own or used in dishes like soup. This means you can savor sweet pumpkin without the hassle of removing the stem, seeds, or pulp, or struggling with its hard texture.
Since it's slowly dried with warm air, its biggest appeal is that it can be enjoyed without heating, just like fresh pumpkin. The sweetness of the pumpkin, which increases when slowly heated at a low temperature, is also fully preserved. The texture is also wonderfully flaky.
■ No pre-processing required, such as removing the stem, seeds, or pulp
■ Thinly sliced for easy use in soups, etc.
■ Made with flaky, sweet pumpkin
■ Perfect for cooking and also great for making sweets
How to Use Dried Pumpkin
Since the moisture has been removed, it barely crumbles when used in simmered dishes, takikomi gohan (mixed rice), or soups. It pairs well with milk, butter, fresh cream, and cheese, so you can also mix it into creamy pasta or carbonara.
How to Rehydrate Dried Pumpkin
■ Doesn't crumble when used in cooking
■ Perfect for creamy pasta
■ Just add it to bread dough and bake!
Mibuna and Pumpkin Banana Bread:This banana bread perfectly blends the rich flavors of dried vegetables and banana. It tastes even better if left overnight for the flavors to meld, so baking it the day before is recommended. Recipe here
Summer Vegetable Miso Soup: A dish with a hint of garam masala spice, making it delicious even in hot weather. Recipe here
Dried Pumpkin Product Overview
Ingredients: Pumpkin (Kyoto Prefecture)
Producer: Takeda Farm
Contents:
- 20g: For a first try
- 20g*2 bags: For gifts to friends
- Large 80g pack: For repeat customers
- 200g (simple packaging): For those who cook regularly
- 500g (simple packaging): For restaurants and individual bulk consumption
Country of Origin: Kyoto, Kyotango
Best Before: 180 days from manufacturing date
How to enjoy: Recommended for use in cooking, such as rehydrating with water or stewing.
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