German-Style Fall Flatbread

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What better way to celebrate the first signs of Fall than by bringing together many of its warm flavors on a Flammkuchen, accompanied by a bottle of crisp, sparkling wine! I have posted about Elsässer Flammkuchen in the past, which is a traditional style German flatbread with onions and bacon, and thought why not add some rustic yet elegant Fall flavors instead? I started with a wheat and rye dough combination, topped off with seasonal ingredients and bringing it all together with some wonderful chèvre – funny to think I used to hate goat cheese!


Flammkuchen Wine Pairing Suggestion

Flammkuchen make a perfect and quick, shareable appetizer, but can also be enjoyed as a great meal on their own. Serve with a glass of sparkling wine like Schlumberger Grüner Veltinger for a refreshing flavor combination. It beautifully complements the fig and goat cheese flavors with its fruity taste and lingering finish. I garnished my glasses with a quartered, fresh fig on the rim to stick with the Fall theme. Delicious! Check this link to see if it’s available in your area!

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  • 1 2/3 c (200g) flour (I used 80/20 wheat to rye flour mixture for this one!)
  • 2 Tbsp Oil (I used EVOO)
  • 1/2 tsp salt
  • 1/3 cup water
  • 3/4 c (200g) sour cream + milk to thin it out
  • 2 leeks (trimmed, cut into slices)
  • 2 slices of bacon, cut into small strips
  • 4 oz chévre (goat cheese), cut into pieces
  • 4 dried figs, cut into pieces
  • 4 fresh figs, cut into quarters
  • 1/2 twig of fresh rosemary
  • handful of shelled, halved walnuts
  • drizzle of honey


  • Preheat oven to highest temperature (usually 500 degrees F)
  • For the dough: Mix together the flour, water and salt. If it’s still sticky, add some more flour until you are able to work it with your hands.
  • Mix together sour cream and milk until it’s a saucy consistency, then and add some salt and pepper to taste
  • On medium high heat, sautée the leeks in olive oil until tender and starting to brown (about 3 to 5 minutes).
  • On a work surface dusted with flour, roll out the dough thinly, spread sour cream mixture on it, and add the toppings other than honey (remove rosemary leaves from twig first)
  • Bake for about 15-20 minutes or until the bacon starts becoming crispy and the crust starts becoming golden.
  • Remove from oven cut into slices or squares and drizzle with honey before serving.
  • Guten Appetit!

Sophie’s Flammkuchen Tools & Entertaining Picks

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Sponsored Content and Affiliate Links Disclosure

I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.