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Gourmet
October 2005

Savory Farro Tart

Image may contain Dessert Food Pastry Lunch Meal Bread Dish and Cake
Savory Farro TartRomulo Yanes

Farro is often said to be the Italian word for "spelt," but it is actually a different strain of wheat.

Recipe information

  • Total Time

    1 1/4 hr

  • Yield

    Makes 8 first-course servings

Ingredients

1

cup farro*

2

tablespoons unsalted butter plus additional for buttering dish

2

tablespoons fine dry bread crumbs

2

garlic cloves, chopped

30

oz whole-milk ricotta (3 1/4 cups)

1

whole large egg plus 2 large yolks

1

1/4 oz finely grated Parmigiano-Reggiano (2/3 cup)

1

/4 cup coarsely chopped fresh flat-leaf parsley

3

/4 teaspoon salt

1

/2 teaspoon black pepper

1

/2 teaspoon freshly grated nutmeg

Special Equipment

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

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    Put oven rack in middle position and preheat oven to 375°F. Butter dish and lightly coat with bread crumbs, knocking out excess.

    Step 3

    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.

  2. Step 4

    *Available at farawayfoods.com.

Explore Bon AppétitSavory Pie & TartItalianEuropeanFarroRice & GrainsGarlicVegetableRicottaCheeseParmesanParsleyNutmegMainBrunchLunchDinnerNut-FreeVegetarianOven BakeGourmetEpicurious