Mushroom, Onion, and Münster Tart
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.
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- Calories: 37
- Calories from fat: 24%
- Protein: 1g
- Fat: 1g
- Saturated fat: 0.2g
- Carbohydrate: 6.2g
- Fiber: 0.4g
- Sodium: 69mg
- Cholesterol: 0.0mg
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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°.
- Note: Nutritional analysis is per hors d'oeuvre.
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