Walnut and Onion Tartine Recipe

Name: Walnut and Onion Tartine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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
1.
2
Preheat oven to 450.2.
3
Combine first 3 ingredients in a medium bowl; let stand 5 minutes or until bubbly.
4
Stir in 4 teaspoons oil.
5
Weigh or lightly spoon flour into a dry measuring cup and spoons; level with a knife.
6
Add flour, 1/4 teaspoon salt, and pepper to yeast mixture, stirring until a soft dough forms.
7
Turn dough out onto a lightly floured surface; knead until smooth and elastic (dough will be soft and tacky).3.
8
Place dough in a large bowl coated with cooking spray, turning to coat top.
9
Cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in size.
10
Punch dough down; cover and let rest 5 minutes.4.
11
Coat an 11 x 7-inch glass or ceramic baking dish with 2 teaspoons oil.
12
Press dough into pan; cover and let rise 30 minutes or until puffy.
13
Sprinkle dough with 1/4 teaspoon salt, walnuts, onion, prosciutto, and thyme.
14
Bake at 450 for 18 minutes or until crust is golden and edges are crisp.5.
15
Place arugula in a bowl; drizzle with remaining 1 tablespoon oil and lemon juice, tossing to coat.
16
Turn bread out onto a clean work surface, and slice crosswise into 4 rectangles.
17
Top each rectangle with about 1/2 cup arugula mixture and 1 tablespoon shaved Parmesan cheese; sprinkle evenly with remaining 1/8 teaspoon salt.

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 tablespoons warm water (100 to 110), 3/4 teaspoon sugar, 1 3/4 teaspoons dry yeast, 3 tablespoons olive oil, divided, and more.

Yes, Walnut and Onion Tartine falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Walnut and Onion Tartine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions