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.

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.

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.

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”!