Torta Salata Di Farro Savory Farro Pie
Elevate your savory pie game with this rustic yet elegant Torta Salata Di Farro, a hearty Farro Savory Pie packed with wholesome ingredients and vibrant Mediterranean flavors. Perfectly cooked farro is combined with sautéed zucchini, red bell pepper, fresh spinach, and a creamy blend of ricotta and Parmesan cheeses, all seasoned with black pepper and a hint of nutmeg for a subtle warmth. Encased in a buttery shortcrust pastry and baked to golden perfection, this Italian-inspired dish is as visually stunning as it is delicious. Ideal for brunches, picnics, or weeknight dinners, this make-ahead savory tart serves up comfort and nourishment in every slice.
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Recipe Information
Ingredients
- 200 grams Farro
- 500 milliliters Water
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 1 medium Zucchini, diced
- 1 medium Red bell pepper, diced
- 100 grams Spinach, fresh
- 150 grams Ricotta cheese
- 50 grams Parmesan cheese, grated
- 2 Eggs
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Nutmeg, ground
- 1 sheet Shortcrust pastry
Instructions
Rinse the farro under cold running water and place it in a saucepan with 500 milliliters of water and a teaspoon of salt. Bring to a boil, reduce the heat to low, and let simmer until the farro is tender, about 20–25 minutes. Drain any excess water and set aside to cool.
Preheat your oven to 180°C (360°F).
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3–4 minutes.
Add the diced zucchini and red bell pepper to the skillet. Cook for an additional 5–7 minutes, stirring occasionally, until the vegetables are tender.
Stir in the fresh spinach and cook until wilted, about 2 minutes. Remove the skillet from the heat and let it cool slightly.
In a large mixing bowl, combine the cooked farro, the sautéed vegetables, ricotta cheese, grated Parmesan cheese, and eggs. Mix well to combine.
Season the mixture with black pepper and ground nutmeg. Adjust salt to taste, if necessary.
Roll out the shortcrust pastry onto a 9-inch tart or pie pan, pressing gently to fit. Trim any excess dough hanging over the edges.
Pour the farro and vegetable mixture into the pastry-lined pan, spreading evenly.
Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and the filling is set.
Remove from the oven and allow the torta salata to cool for 10–15 minutes before slicing and serving.
Nutrition Facts
Calories |
2722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.8 g | 160% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 4553 mg | 198% | |
| Total Carbohydrate | 313.6 g | 114% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 17.3 g | ||
| Protein | 99.5 g | 199% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1545 mg | 119% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1896 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
