Savory Farro Tart – Needs A Little More “KI”….

Today, it was time to play our favorite game – “Clean Out The Fridge!”

You know the drill…..use up the smidgen of this, the little bit o’that, the it’s going bad soon stuff…and make something (hopefully) tasty. So, we set about to try this new recipe for Savory Farro Tart from Gourmet Magazine’s website. Since we love using farro, this seemed like a good recipe to try.

Farro - Finished Product

Here’s how we adapted the recipe to make it a Kitchen Invention (“KI”):

  1. Omitted the melted butter and cooked the garlic in olive oil.
  2. Added chopped fresh spinach and chopped fresh collard greens (from our garden) to the pan and cooked that with the garlic.
  3. Added dried thyme and oregano to the greens.
  4. Reduced the ricotta to about 3 cups, plus used part skim ricotta.
  5. Used 2 eggs and a bit of egg white.
  6. Omitted the parsley.
  7. Used panko bread crumbs since we did not have any regular ones.

That allowed us to use up the items in our fridge that needed to go, and have a tasty late afternoon lunch.

Farro - Cooked

We decided that next time, the addition of a stronger cheese and more spinach would be better, plus reduce the amount of ricotta even more, as it takes over the dish.

Farro - Pour into pan

Farro - Ready from oven

Overall, liked the tart. Just needs a bit more “bite” to become a regular for our tastes. Maybe a little crushed red pepper…more garlic…let me know what you try to make your own “KI”!

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About Our Kitchen Inventions

Inspired by travels to Italy, cooking with fresh ingredients, sharing our Kitchen Inventions dinners with friends, and enjoying good wine. Photography and cooking are the main focus for our site. Please stop by Wade's website to enjoy more of his works of photography.
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14 Responses to Savory Farro Tart – Needs A Little More “KI”….

  1. Karen says:

    Sounds like a delicious way to use up items in your fridge.

    Like

  2. This looks great although I have to admit that I’ve never even heard of farro so you’ve just taught me something new – yet again. Love the spinach in there & I can see where you’d suggest some stronger cheese but it still looks like a winner to me. I’m almost afraid to look in my fridge right now. I know there’s piles of “stuff” in there but I couldn’t even hazard a guess as to what.

    Like

  3. Debra Kolkka says:

    Sometimes recipes need to be fiddled with a bit to make them just right.

    Like

  4. Tourism Oxford says:

    This looks really good. Silly question – what’s farro?

    Like

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