Savory Farro Tart

Ingredients

• 1 cup farro*
• 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 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.
2. Put oven rack in middle position and preheat oven to 375°F. Butter dish and lightly coat with bread crumbs, knocking out excess.
3. 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.
4. *Available at farawayfoods.com.