Bacon, Onion, and Münster Tart
Photo: Aya Brackett; Styling: Robyn Valarik
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 his recipe.
How to Make It
Step 1
1
Preheat oven to 450°. Bring a medium pot of water to a boil. Pour oil into a 12- by 17-in. rimmed baking pan and lightly oil with a paper towel. Sprinkle pan with cornmeal.
Step 2
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.
Step 3
3
Add bacon to boiling water and blanch 30 seconds. With a slotted spoon, transfer to paper towels to drain. Add onions to water and blanch 2 minutes, then drain in a colander and spread evenly over dough. Scatter cheese over onions, then sprinkle bacon over cheese. Sprinkle with salt and pepper.
Step 4
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.
Step 5
5
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°.
Step 6
6
Note: Nutritional analysis is per hors d'eouvre.
Ingredients
1 teaspoon vegetable oil for pan
3 tablespoons cornmeal
1 pound store-bought pizza dough
1/2 pound meaty, thick-cut bacon, cut crosswise into 1/4-in.-thick pieces
2 cups thinly sliced yellow onions
1/2 pound Alsatian münster, taleggio, or other washed-rind cheese, rind removed and cheese cut into 1/2-in. dice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Step 1
1
Preheat oven to 450°. Bring a medium pot of water to a boil. Pour oil into a 12- by 17-in. rimmed baking pan and lightly oil with a paper towel. Sprinkle pan with cornmeal.
Step 2
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.
Step 3
3
Add bacon to boiling water and blanch 30 seconds. With a slotted spoon, transfer to paper towels to drain. Add onions to water and blanch 2 minutes, then drain in a colander and spread evenly over dough. Scatter cheese over onions, then sprinkle bacon over cheese. Sprinkle with salt and pepper.
Step 4
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.
Step 5
5
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°.
Step 6
6
Note: Nutritional analysis is per hors d'eouvre.
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