Higgins Restaurant & Bar, in Portland, Oregon was one of the first in the West to cultivate an extensive beer list; it currently offers about 150 different beers. Chef-owner Greg Higgins makes his own version of the Alsatian specialty called flammekueche—a tart topped with onions and smoky bacon—and gave us this vegetarian variation.
1 teaspoon vegetable oil for pan
3 tablespoons cornmeal
1 pound store-bought pizza dough
2 tablespoons olive oil
1 pound sliced cremini mushrooms
Leaves from 7 to 8 sprigs fresh thyme
1/2 teaspoon kosher salt, plus more to season mushrooms
1/2 teaspoon freshly ground black pepper, plus more to season mushrooms
2 cups chopped yellow onions
1/2 pound Alsatian münster, taleggio, or other washed-rind cheese, rind removed and cheese cut into 1/2-in. dice
How to Make It
Preheat oven to 450°. Pour oil into a 12- by 17-in. rimmed baking pan and lightly oil with a paper towel. Sprinkle pan with cornmeal.
On a lightly floured surface, stretch dough with hands and/or roll with a rolling pin into a rectangle roughly the same size as the pan. Transfer dough to pan, stretching to fit. Fold over 1/2 in. of dough around edges to form a slightly raised rim for the tart. Prick dough all over with a fork.
Heat a large frying pan over high heat. When hot, add olive oil and swirl to coat. Add mushrooms and thyme; sprinkle with salt and freshly ground black pepper. Cook mushrooms, stirring, until they stop giving off liquid and start to brown. Add chopped onions, reduce heat to medium-high, and cook, stirring until onions are softened, about 4 minutes. Scatter mushrooms and onions over tart dough, then sprinkle cheese evenly on top.
Bake tart until cheese is melted and beginning to brown and crust is crisp and well browned, 20 to 25 minutes. Lift out of pan with a spatula, cut into roughly 2-in. squares, and serve immediately.
Make ahead: The tart can be made up to 2 days ahead and kept wrapped in waxed paper at room temperature. To serve, unwrap and reheat 10 minutes at 200°.