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Walnut and Onion Tartine

Photo: Rob Culpepper; Styling: Hagen Stegall

 

Hands-on time 36 mins
Total time 2 hrs, 11 mins
Yield Serves 4 (serving size: 1 tartine)
A quick, scratch-made crust forms the base for this French-inspired meal. You can substitute 2 slices of cooked, crumbled bacon for the prosciutto.

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)

Nutrition Information

  • calories 377
  • fat 23.2 g
  • satfat 3.9 g
  • monofat 9.4 g
  • polyfat 8.2 g
  • protein 11.7 g
  • carbohydrate 32.6 g
  • fiber 2.8 g
  • cholesterol 12 mg
  • iron 2.5 mg
  • sodium 603 mg
  • calcium 119 mg

How to Make It

  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.