2000s Recipes + Menus
Savory Farro Tart
Serves8 (first course)
- Active time:15 min
- Start to finish:1 1/4 hr
October 2005
With chewy grains of farro, a rustic, versatile Tuscan tart makes a hearty snack, a first course, or a vegetarian main dish. Farro is often said to be the Italian word for "spelt," but it is actually a different strain of wheat.
- 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
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Special equipment:
a 9-inch shallow ovenproof dish such as a glass pie plate
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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.
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Put oven rack in middle position and preheat oven to 375°F. Butter dish and lightly coat with bread crumbs, knocking out excess.
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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.
- Keywords
- maggie ruggiero,
- fall,
- vegetarian,
- italian,
- cheese
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