Walnut and Onion Tartine

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.

Yield: Serves 4 (serving size: 1 tartine)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 36 Minutes
Total: 2 Hours, 11 Minutes

Nutritional Information

Amount per serving
  • 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)

Preparation

  1. 1. Preheat oven to 450°.
  2. 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. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Walnut and Onion Tartine Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy