Savory Farro Tart

• 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

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 375u0b0F. 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.

dish, bread crumbs, garlic, milk, egg, parsley, salt, black pepper, nutmeg, shallow ovenproof

Taken from www.epicurious.com/recipes/food/views/savory-farro-tart-232785 (may not work)