Walnut and Onion Tartine

Walnut and Onion TartineRecipe
Photo: Rob Culpepper; Styling: Hagen Stegall


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.


Serves 4 (serving size: 1 tartine)
Total time: 2 Hours, 11 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 36 Minutes
Total: 2 Hours, 11 Minutes

Nutritional 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


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)


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.