Walnut and Onion Tartine

By á-42947

(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

Ingredients

• 6 tablespoons warm water (100° to 110°)
• 3/4 teaspoon sugar $
• 1 3/4 teaspoons dry yeast
• 3 tablespoons olive oil, divided $
• 5 ounces all-purpose flour (about 1 cup plus 2 tablespoons) $
• 5/8 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper
• Cooking spray $
• 1/2 cup coarsely chopped walnuts $
• 1/3 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 1/4 cup)

Details

Adapted from cookinglight.com

Preparation

Step 1

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.