This summer has been all about testing farro flour recipes. It's one of our standout flours at Hayden Flour Mills, it has a great color, a two thousand year old history, and the same nutty taste that makes farro berry salads so appetizing. However, if you google "farro flour recipes" not much comes up. So it fell to us to write a few. And so far, I haven't met a recipe that can't be made with farro flour; pizza crust, chocolate chip cookies, and now this savory tart crust which would do equally well with a cherry rhubarb filling.
Creme Fraiche Farro Crust
makes 2 tarts
2 cups Hayden Flour Mills Farro Flour
2 teaspoons baking powder
3/4 teaspoons salt
1/2 teaspoon sugar
3/4 cup creme fraiche
1/4 cup whole milk
2 tablespoons olive oil
Gruyere and Summer Tomato Filling
1 large leek, sauteed in about 3
1 cup gruyere cheese, grated
4-5 large heirloom tomatoes, thinly sliced
1. To make the crust. Mix farro flour, baking powder, salt and sugar. In a separate bowl whisk the creme fraiche, milk, olive oil and egg together. Add the wet mixture to the dry mixture and combine with a wooden spoon. When flour is thoroughly wetted, dump the dough out on to a work surface, sprinkle with farro flour and knead until the dough forms into a uniform ball. (Takes about 10 folds). Wrap the dough in plastic wrap and set aside to rest for 30 minutes.
2. Preheat the oven to 375 degrees. Cut the ball of dough in half and re-wrap the remaining half or freeze to use later. (I made one tart and froze the second ball of dough for later.) Line a cookie sheet with parchment paper and place the dough ball in the center of the pan.
3. Use a rolling pin to roll out the crust starting from the center of the dough. Roll the crust as thin and wide as possible without going over the edges of the pan or breaking the crust.
4. Layer the crust with gruyere, sauteed leeks and tomatoes avoiding the 2 inch rim around the edge of the crust. Gently, fold the edges of the dough up on top of the filling. Brush the crust with egg white and bake for 40-45 minutes. When it comes out of the oven sprinkle the remaining grated gruyere on top and finish with flaked sea salt and ground pepper.