Brunch Hauptspeisen vegetarisch Vorspeisen zu Abend zu Mittag

Sonntäglicher Flammkuchen mit Eierschwammerl & Feigen

Flammkuchen mit Feigen, Eierschwammerl, Mandeln und Ziegenfrischkäse

Serves: 2
Preparation time: 20 min


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A few weeks ago Tante Fanny invited me and some other foodbloggers to a harvest festival in Vienna. In the invitation they said that we would hike through Vienna’s vineyards, enjoy a wine tasting there and lateron cook & eat a autumnal meal together. I was really looking forward and felt pretty honored – but then work got in the way and I couldn’t go – which was pretty diasppointing.

A few days later I saw plenty photographs and blogposts of this wonderful day and then decided to at least try one of Tante Fanny’s doughs – namely the dough for flatbread that I have to say is great (especially if you are in lack of time) & feels absolutely homemade.

So this is my creation of an autumnal flatbread – loaded with all the great things autumn brings!

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You will need:

  • Tante Fanny flatbread dough (or homemade flatbread dough)
  • 2 tbsp cream cheese
  • 1 garlic glove
  • 4 figs
  • one handful of fresh chanterelles
  • one handful of arugula
  • one handful of parsley
  • 2 tbsp sliced almonds (or walnuts)
  • 1 tbsp dried rose blossoms (optional)
  • 1 – 2 tbsp creamy goat cheese
  • salt & pepper



  1. Place the dough on a baking tray and preheat the oven to 200°C.
  2. Spread the cream cheese onto the dough and sprinkle with thinly sliced garlic.
  3. Add the chanterelles and bake for about 5-10 minutes until done.
  4. Now spread with arugula, parsley & figs.
  5. Top with almonds, rose blossoms & creamy goat cheese.
  6. Season with salt & pepper and SERVE!


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