Start with making the pumpkin puree: roast the complete pumpkin in a preheated oven for 45-60 minutes, until the pumpkin can easily be pierced with a knife. Leave the oven on and leave the pumpkin to cool until you can safely cut in half.
Remove seeds to set aside and scoop out the flesh into a food processor. Season with salt and quite some black pepper, process for a minute until smooth.
Toss the seeds with some oil, salt and pepper and roast for 10-15 minutes until crisp and golden. Again, leave the oven on.
Take 2 sheets of Flammkuchen dough and spread pumpkin puree on top, leaving a 2 cm edge all around. Fold the edges and brush with a bit of oil.
Bake the flammkuchen in the preheated oven for 12-15 minutes or until crisp.
Top the flammkuchen with fresh figs, feta cheese and rocket.
Finish with a drizzle of extra virgin olive oil and some more black pepper.
Serve with Lowlander Pumpkin Weizen.
TIP: this is also a perfect leftover recipe; mash up yesterday’s roasted pumpkin, top with onion, mushrooms, courgette or other vegetables and bake until crisp and golden brown.
Botanically brewed Pumpkin Weizen (5%) with pumpkin & spiced orange. Smooth and citrussy, with a warming earthy finish.
Type: wheat beer / seasonal beer
Pair with nutty and roast flavours. Complements subtle sweet root vegetables.
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