Ingredients
Scale
- 300 g 11 oz whole wheat Farro (or Kamut) flour
- 1 pinch organic baking powder
- 5–6 tbsp warm water
- 5–6 tbsp Extra virgin olive oil
- Pinch of sea salt
- 1 large organic free range eggs
- 100 ml 3½ fl oz organic milk
- 100 g 3½ oz Fontina cheese (or other local semi-soft cheese)
- 50 g 2 oz Taleggio cheese
- 1 tbsp Parmigiano (grated)
- 6 figs (7-8 if small)
- 1 pear
- 1 tsp raw honey (optional)
Instructions
- Mix the flour with baking powder. Add water gradually, as the flour requires it.
- Add the olive oil, a pinch of salt and knead the dough until compact. Roll out the dough on a baking sheet, lined with parchment paper.
- In a bowl, beat the egg with the milk. Add the Fontina, Taleggio cut into cubes and grated Parmigiano. Add the figs, coarsely cut and the pear, cut into cubes.
- Pour over the dough in a mold. Add the cheese and figs mixture. Bake, in preheated oven, at 180°C (350°F/gas 4) for 20 minutes.
- Serve, as desired, warm or cold, with a sprinkle of raw honey.
- Category: Baking