Friday, May 20, 2005

Savory Farro Tart

Savory Farro Tart (Adapted from Gourmet)

1 cup dry farro
2 tablespoons unsalted butter
2 garlic cloves, minced
30 ounces ricotta cheese
2 large egg yolks
1 large egg
2 ounces (about 1/2 cup) fresh grated Parmigiano-Reggiano cheese
2 ounces (about 1/2 cup) shredded smoked mozzarella cheese
1/4 cup coarsely chopped fresh parsley
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon fresh grated nutmeg
1/4 teaspoon crushed red pepper
2 tablespoons fine dry bread crumbs

In a large pot of boiling, salted water, add farro and cook until just tender, about 15 to 20 minutes. Drain well and set aside to cool to room temperature.

Preheat oven to 375 degrees.

In a small skillet, melt butter over medium-low. Stir in garlic and cook until fragrant, about 1 minute. Scoop garlic mixture out into a medium bowl - stir in cooled farro, ricotta, egg yolks, whole egg, Parmigiano-Reggiano, mozzarella, parsley, salt, pepper, nutmeg and crushed red pepper.

Lightly butter a 9" pie plate, then add the breadcrumbs - shake plate around to coat the sides and bottom, knocking out any excess. Scoop farro mixture into the plate, smoothing the top with an off-set spatula. Place into the oven and bake until the tart is just set and the top is lightly golden, about 35 to 45 minutes. Remove and place plate onto a wire rack to cool until it is warm to the touch before serving.

Makes about 6 to 8 servings.

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  1. This was soo different but I really enjoyed it. A different kind of twist to something similar to a quiche. Crustless, cheesy goodness!


  2. Anon - Thanks for the feedback! I'm glad you liked it!