Savory Farro Tart

Ingredients for Savory Farro Tart

• 230g farro*

• 2 tablespoons unsalted butter plus additional for buttering dish

• 2 tablespoons fine dry bread crumbs

• 2 garlic cloves, chopped

• 850g whole-milk ricotta (775ml )

• 1 whole large egg plus 2 large yolks

• 35g finely grated Parmigiano-Reggiano (2/3 cup)

• 1/4 cup coarsely chopped fresh flat-leaf parsley

• 3/4 teaspoons salt

• 1/2 teaspoons black pepper

• 1/2 teaspoons freshly grated nutmeg

• a 9-inch shallow ovenproof dish such as a glass pie plate

How to make Savory Farro Tart

Cook farro in a 2- to 3-quart pot of boiling salted water until just tender, about 10 minutes; drain in a sieve and cool to room temperature.

Put oven rack in middle position and preheat oven to 191°C. Butter dish and lightly coat with bread crumbs, knocking out excess.

Melt butter (2 tablespoons ) in a small heavy skillet over low heat and cook garlic, stirring, 1 minute, then transfer to a medium bowl. Stir in farro, ricotta, whole egg, yolks, Parmigiano-Reggiano, parsley, salt, pepper, and nutmeg until combined well. Spoon mixture into dish and bake until just set and top is pale golden, 35 to 45 minutes. Cool to warm on a rack. Cut into wedges and serve.

*Available at farawayfoods.com.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.