Savory Farro Tart

Preparation 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 375°F. 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. *Available at farawayfoods.com.

Preparation 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 375°F. 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. *Available at farawayfoods.com.