Savory Farro Tart Recipe
- 1 cup farro
- 2 tablespoons unsalted butter plus additional for buttering dish
- 2 tablespoons fine dry bread crumbs
- 2 cloves garlic, chopped
- 30 ounces whole-milk ricotta
- 1 whole large egg
- 2 large egg yolks
- 2/3 cup finely grated Parmigiano-Reggiano
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon freshly grated nutmeg
- 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 375 degrees F. 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.
