Walnut and Onion Tartine

(note: serving size= 1 tartine) Calories: 377 Fat: 23.2g; Saturated fat: 3.9g; Monounsaturated fat: 9.4g Polyunsaturated fat: 8.2g; Protein: 11.7g; Carbohydrate: 32.6g Fiber: 2.8g; Cholesterol: 12mg; Iron: 2.5mg; Sodium: 603mg; Calcium: 119mg

Walnut and Onion Tartine

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  • Prep Time


  • Total Time


  • Servings



  • 6

    tablespoons warm water (100° to 110°)

  • ¾

    teaspoon sugar $

  • teaspoons dry yeast

  • 3

    tablespoons olive oil, divided $

  • 5

    ounces all-purpose flour (about 1 cup plus 2 tablespoons) $

  • teaspoon kosher salt, divided

  • ¼

    teaspoon black pepper

  • Cooking spray $

  • ½

    cup coarsely chopped walnuts $

  • cup very thinly vertically sliced red onion $

  • 1

    ounce very thin slices prosciutto, chopped

  • 1

    teaspoon chopped fresh thyme

  • 2

    cups arugula

  • 1

    teaspoon fresh lemon juice $

  • 1

    ounce Parmesan cheese, shaved (about ¼ cup)


1. Preheat oven to 450°. 2. Combine first 3 ingredients in a medium bowl; let stand 5 minutes or until bubbly. Stir in 4 teaspoons oil. Weigh or lightly spoon flour into a dry measuring cup and spoons; level with a knife. Add flour, 1/4 teaspoon salt, and pepper to yeast mixture, stirring until a soft dough forms. Turn dough out onto a lightly floured surface; knead until smooth and elastic (dough will be soft and tacky). 3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. Punch dough down; cover and let rest 5 minutes. 4. Coat an 11 x 7-inch glass or ceramic baking dish with 2 teaspoons oil. Press dough into pan; cover and let rise 30 minutes or until puffy. Sprinkle dough with 1/4 teaspoon salt, walnuts, onion, prosciutto, and thyme. Bake at 450° for 18 minutes or until crust is golden and edges are crisp. 5. Place arugula in a bowl; drizzle with remaining 1 tablespoon oil and lemon juice, tossing to coat. Turn bread out onto a clean work surface, and slice crosswise into 4 rectangles. Top each rectangle with about 1/2 cup arugula mixture and 1 tablespoon shaved Parmesan cheese; sprinkle evenly with remaining 1/8 teaspoon salt.


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