Savory Farro Cake

• 1 13 cups all-purpose flour
• Pinch salt
• 6 Tbs. softened unsalted butter
• 1 egg, lightly beaten
• 2 cups cooked farro
• 1 cup low-fat or whole milk ricotta cheese
• 4 Tbs. grated Parmesan cheese
• 3 large eggs, lightly beaten
• 1/4 tsp. freshly grated nutmeg
• 2 Tbs. chopped flat leaf parsley
• 2 Tbs. chopped fresh marjoram
• Salt and freshly ground black pepper to taste

1. Preheat oven to 325F.
2. Butter 8-inch baking dish or springform pan with 2 tablespoons softened butter.
3. To make Pie Crust:
4. Combine flour and salt in bowl.
5. Cut in butter and work into flour.
6. Add egg and mix dough until it just holds together.
7. Press dough into springform pan, bottom crust first, then sides.
8. To make Filling:
9. Combine farro, cheeses, eggs, nutmeg, parsley, marjoram, salt and pepper.
10. Spoon mixture into prepared pan.
11. Bake for 40 minutes or until set.
12. Cool to lukewarm, cut into wedges and serve.
13. Wine Suggestions
14. Enhance this dish by serving it with a bottle of chardonnay.

flour, salt, butter, egg, lowfat, parmesan cheese, eggs, freshly grated nutmeg, flat leaf parsley, fresh marjoram, salt

Taken from www.vegetariantimes.com/recipe/savory-farro-cake/ (may not work)