Pumpkin flammkuchen with fresh figs, salty feta & roasted pumpkin seeds.

Autumn I.P.A., serves 2

Thin and crisp dough, sweet pumpkin puree, juicy figs, salty feta and a bit of patience is all it takes. Okay, and opening a bottle of Autumn I.P.A..
Lowlander-Botanical-Beers_Recipe_Beerpairing_Autumn-I.P.A._Pumpkin-Flammkuchen

Ingredients

  • 1 small pumpkin
  • Black pepper
  • 2 large Flammkuchen dough sheets
  • 4 fresh figs, cut into wedges
  • 150 gr feta cheese, crumbled
  • Handful of rocket
  • Extra virgin olive oil
  • Extra pepper to taste

This is how you make it  

 

  1. Preheat the oven to 200 degrees celsius.
  2. 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.
  3. 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.   
  4. Toss the seeds with some oil, salt and pepper and roast for 10-15 minutes until crisp and golden. Again, leave the oven on. 
  5. 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.  
  6. Bake the flammkuchen in the preheated oven for 12-15 minutes or until crisp.
  7. Top the flammkuchen with fresh figs, feta cheese and rocket.
  8. Finish with a drizzle of extra virgin olive oil and some more black pepper. 

 

Serve with Lowlander Autumn I.P.A.

 

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.