Savory farro tart (Torta di farro) from Italian Slow and Savory by Joyce Goldstein

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Notes about this recipe

  • twoyolks on March 24, 2016

    This is rather simple but still quite good. The nuttiness of the farro compliments the richness of the cheese and eggs very well. The herbs also added a nice note (I substituted oregano for marjoram). It also reheats well.

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