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  • Author: Veronica Lavenia
  • Yield: 2 to 4 servings 1x


  • 300 g 11 oz whole wheat Farro (or Kamut) flour
  • 1 pinch organic baking powder
  • 56 tbsp warm water
  • 56 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)


  1. Mix the flour with baking powder. Add water gradually, as the flour requires it.
  2. 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.
  3. 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.
  4. 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.
  5. Serve, as desired, warm or cold, with a sprinkle of raw honey.
  • Category: Baking
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