Fall Flammkuchen (with goat cheese & walnuts)
This fall Flammkuchen is a delicious way to celebrate the start of fall. It adds goat cheese, figs, walnuts and honey to the traditional Elsässer Flammkuchen. Then replaces the typical onion slices for leeks. Drink with a glass of crisp Riesling for the ultimate German fall experience.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 200 grams flour
- 2 Tablespoon Olive Oil
- ½ teaspoon salt
- ½ cup water
- 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
- 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)
Instructions
- 1
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.
- 2
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.
- 3
Mix together the sour cream and heavy whipping cream. Season to taste with some salt and pepper.
- 4
Roll out the dough thinly and spread out the sour cream mixture on it using a spoon.
- 5
Evenly distribute the toppings, except for the honey.
- 6
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.