Savory Farro Tart

Name: Savory Farro Tart
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 2 Tbsps unsalted butter plus additional for buttering dish; 2 Tbsps fine dry bread crumbs; 1 large whole large egg plus 2 large yolks; 237 milliliters farro; 59 milliliters coarsely chopped fresh flat-leaf parsley; 2 garlic cloves, chopped; 1 teaspoons freshly grated nutmeg; 158 milliliters 1/4 oz finely grated Parmigiano-Reggiano; 1 teaspoons salt; 769 milliliters 30 oz whole-milk ricotta

This recipe serves 8. One serving contains 246 calories, 14g of protein, and 6g of fat. A mixture of pepper, nutmeg, whole-milk ricotta, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 25 hours.

Instructions

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.

Ingredients you will need

Farro

Water

Equipment you will use

Sieve

Pot

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

Ingredients you will need

Breadcrumbs

Butter

Equipment you will use

Oven

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.

Ingredients you will need

Parmigiano Reggiano