Savoury Farro Tart

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 2 Feb 2026

Cumple con las directrices editoriales

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Ask Patient
Versión en audio
Agregar a fuentes preferidas en Google

This savoury farro tart is a wonderful vegetarian dish that celebrates the nutty texture of ancient grains combined with the creamy richness of whole-milk ricotta. Earthy and satisfying, the tart is lightly seasoned with freshly grated nutmeg and Parmigiano-Reggiano, creating a sophisticated flavour profile that feels both rustic and refined. It is an excellent alternative to a traditional quiche, offering a more substantial bite thanks to the tender farro grains.

Perfect as a light lunch served alongside a crisp green salad or as a unique side dish for a Sunday roast, this homemade tart is incredibly versatile. Because it is packed with protein and slow-release carbohydrates, it serves as a nutritious and comforting meal for the whole family. Simply bake until golden and enjoy it warm from the oven for the best texture.

Ingredients for Savoury Farro Tart

230g farro
2 tablespoons unsalted butter plus additional for buttering dish
2 cucharadas de pan rallado fino y seco
2 dientes de ajo, picados
850g whole-milk ricotta (775ml )
1 whole large egg plus 2 large yolks
35g finely grated Parmigiano-Reggiano (2/3 cup)
1/4 taza de perejil fresco de hoja plana, picado grueso
3/4 cucharaditas de sal
1/2 cucharaditas de pimienta negra
1/2 teaspoons freshly grated nutmeg
a 9-inch shallow ovenproof dish such as a glass pie plate

How to make Savoury Farro Tart

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 191°C. Butter dish and lightly coat with bread crumbs, knocking out excess.

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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.