Savory Farro Tart

Name: Savory Farro Tart
Ingredients: 1 cup; 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; a 9-inch shallow ovenproof dish such as a glass pie plate

13 ingredients

7 steps

Ingredients

1 cup
*
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
a 9-inch shallow ovenproof dish such as a glass pie plate

Directions

1

Cook
2

in a 2- to 3-quart pot of
3

until just tender, about 10 minutes; drain in a sieve and cool to room temperature.
4

Put oven rack in middle position and preheat oven to 375°F. Butter dish and lightly coat with bread crumbs, knocking out excess.
5

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
6

, 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.
7

*Available at farawayfoods.com.