• Skip to main content
  • Skip to primary sidebar
dirndl kitchen
menu icon
go to homepage
  • Recipes
    • Main Courses
    • Appetizers
    • Breakfast
    • Bread & Rolls
    • Pastries
    • Cakes
    • Sides
    • Drinks
    • Christmas
    • Oktoberfest
  • Lifestyle
    • Travel
  • About
  • Meal Guide
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
      • Main Courses
      • Appetizers
      • Breakfast
      • Bread & Rolls
      • Pastries
      • Cakes
      • Sides
      • Drinks
      • Christmas
      • Oktoberfest
    • Lifestyle
      • Travel
    • About
    • Meal Guide
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » German Recipes

    Fall-Inspired Flammkuchen

    Published: Oct 19, 2017 · Modified: Jan 4, 2023 by dirndlkitchen · This post may contain affiliate links ·

    German-Style Fall Flatbread

    This Is A Sponsored Post That Contains Affiliate Links

    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!

    Thank you for stopping by my blog! Please stay a while, drool over some delicious German food, and subscribe to receive weekly emails with new recipes! I will also be hosting more giveaways in the coming months, including more knife set giveaways closer to the holidays and some other surprises! 


    Ingredients:

    • 1 ⅔ c (200g) flour (I used 80/20 wheat to rye flour mixture for this one!)
    • 2 tablespoon Oil (I used EVOO)
    • ½ teaspoon salt
    • ⅓ cup water
    • ¾ 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
    • ½ twig of fresh rosemary
    • handful of shelled, halved walnuts
    • drizzle of honey

    Method:

    • 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

    Some Other Recipes for Entertaining:

    • European Cheese Board
    • Elsässer Flammkuchen
    • Baked Camembert

    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.

    More German Recipes

    • Amazing Homemade Currywurst
    • The BEST Fried Chicken Wings (Flieten)
    • Raclette in Summer
    • The BEST Schnitzel with Mushroom Sauce (Jägerschnitzel)

    Primary Sidebar

    Sophie Sadler dirndl kitchen headshot

    Hallo, I'm Sophie!

    I am so happy that you are here at my German food and recipe blog named dirndl kitchen! Let's cook and bake authentic German recipes to help us feel closer to Germany!

    I moved from Germany to the United States in 2009 and soon started to terribly miss the German food (okay, my family, too)! I still miss a nice weekend brunch with crusty Brötchen (rolls) and Teilchen (pastries), Döner Kebab and German cake and coffee time at 15 o'clock! So I decided to educate my fellow Germany-missing friends by writing about German food and traditions. I do so in a fun way with easy-to-follow recipes! I hope you stay a while and bookmark some recipes, so we can cook and bake together.

    Mit viel Liebe (with much love)

    More about me →

    Trending

    • Authentic, Soft German Pretzels (Brezeln)
    • Döner Kebab Recipe (Chicken Version)
    • German Potato Salad with Würstchen
    • How to make Donuts (German Berliner)
    • Pretzel Beer Bubble Bread
    • Easy German Apple Cake (Apfelkuchen)
    • Rumtopf Tagebuch: German Rumpot Recipe
    • Creamy Pasta Salad Recipe (Nudelsalat)

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for new recipes

    Contact

    • Contact
    • Services

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 dirndl kitchen