Savory Farro Tart

Savory Farro Tart
Photo by Romulo Yanes

Ingredients

  • 30 ounces whole-milk ricotta
  • ½ teaspoon black pepper
  • 2 tablespoons fine dry bread crumbs
  • 2 tablespoons unsalted butter
  • ½ teaspoon freshly grated nutmeg
  • ¾ teaspoon salt
  • 1 cup farro
  • + 6 more ingredients
    • 2 large egg yolks
    • 1 whole large egg
    • 1 ¼ ounces finely grated Parmigiano-Reggiano
    • 2 garlic cloves
    • 1 9-inch shallow ovenproof dish such as a glass pie plate
    • ¼ cup fresh flat-leaf parsley

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°F. Butter dish and lightly coat with bread crumbs, knocking out excess. Melt butter (2 tablespoons...

View full recipe at Epicurious

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