This fall Flammkuchen is a delicious way to celebrate the first signs of Fall than by bringing together many of its warm flavors. I take my classic Elsässer Flammkuchen with bacon and onion, then adds goat cheese, figs, walnuts and a drizzle of honey. I then replaces the typical onion slices for leeks. Drink with a glass of crisp Riesling for the ultimate German fall experience.
How to make it
Making Flammkuchen at home is SO EASY! Set your oven to the hottest temperature, then make the simple dough (no tools needed).
While prepping your toppings, the dough gets a chance to rest and becomes stretchy.
Roll out the Flammkuchen dough, top with the sauce and toppings, then bake for a short 15 to 20 minutes. Drizzle with honey and cut into squares if sharing.
In Germany, it's typical to eat a whole Flammkuchen using a fork and a knife. However, this recipe is two servings when served as a main course. You could divide the dough in half and make two smaller Flammkuchen instead.
Play around with the ingredients for this Fall Flammkuchen, but below is my winning combo.
- Flour. I use all purpose flour for all of my baking including this Flammkuchen recipe.
- Oil. I typically use olive oil in my Flammkuchen dough, but any oil will do.
- Sour Cream. The sauce is really simple and consists of sour cream as the main ingredient. Feel free to use a lower fat version if you would like, but I use full fat sour cream.
- Heavy whipping cream. To thin out the sauce. Could also use a bit of milk or even water instead.
- Bacon. I use a thick-cut bacon, that I then cut into little dice or lardons (thin strips).
- Leeks. The fall onion. Wash, trim off the root, then cut into slices until you reach the darker green part.
- Goat cheese. I use a plain, soft goat cheese. You can break off little pieces or cut it into slices.
- Figs. If you can find fresh figs, use those. You could also use dried figs or even dates. If using dried, I like to place them on the sauce first, so they don't dry out more in the oven. If
- Rosemary. I use fresh rosemary whenever I can find it. Many varieties are winter hardy too. Use half as much if using dried or leave it out.
- Walnuts. Fig, walnut and goat cheese is a classic combo. If you would like to change things up though, switch out for other nuts such as hazelnuts or ditch the nuts completely.
- Honey. I finish my Flammkuchen with a drizzle of honey.
Watch this short video showing you just how easy it is to make this fall Flammkuchen at home. Then follow my detailed instructions below and make it!
Fall Flammkuchen (with goat cheese & walnuts)
- 200 grams sour cream
- 60 milliliters heavy whipping cream
- salt and pepper
- 100 grams bacon thick cut, cut into small strips (lardons) or dice
- 2 leeks trimmed, cut into slices
- 100 grams goat cheese the soft kind called chèvre, cut into pieces
- 8 figs Fresh or dried, cut into quarters, you can use dates instead. If using dried, I like to place them on the sauce first, so they don't dry out more in the oven.
- 1 teaspoon rosemary fresh, if using dried only use ½ teaspoon
- 1 handful walnuts halved or cut into smaller pieces
- honey for drizzling after baking
- Preheat the oven to the highest temperature (usually 500° Fahrenheit or 260° Celsius) and if you have a pizza stone, feel free to use it. Baking it on a baking sheet covered with parchment paper works fine as well.
Make The Dough
- Mix together the dough ingredients. If it’s still sticky, add some more flour until you are able to work it with your hands. If it's too dry, add some more water.200 grams flour, 2 Tablespoon Olive Oil, ½ teaspoon salt, ½ cup water
Prepare the Toppings
- Mix together the sour cream and heavy whipping cream. Season to taste with some salt and pepper.200 grams sour cream, 60 milliliters heavy whipping cream, salt and pepper
Assemble & Bake
- Roll out the dough thinly and spread out the sour cream mixture on it using a spoon.
- Evenly distribute the toppings, except for the honey.100 grams bacon, 2 leeks, 100 grams goat cheese, 8 figs, 1 teaspoon rosemary, 1 handful walnuts
- Bake for about 15-20 minutes or until the bacon starts becoming crispy and the crust starts becoming golden. Drizzle with honey. Cut up into squares if sharing.honey