Walnut and Onion Tartine

A quick, scratch-made crust forms the base for this French-inspired meal. 

• 6 tablespoons warm water (100 to 110 degrees F)
• 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 teaspoon chopped fresh thyme
• 2 cups arugula
• 1 teaspoon fresh lemon juice
• 1 ounce Parmesan cheese, shaved (about 1/4 cup)

How to Make It

Preheat oven to 450.

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).

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.

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, and thyme. Bake at 450 for 18 minutes or until crust is golden and edges are crisp.

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.

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