Savory Farro Tart
['1 cup farro*', '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']
Cook farro in a 2- to 3-quart pot of boiling salted water until just tender, about 10 minutes; drain in a sieve and cool to room temperature.
Put oven rack in middle position and preheat oven to 375°F. Butter dish and lightly coat with bread crumbs, knocking out excess.
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 farro, 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.
*Available at farawayfoods.com.
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