Ingredients

• 1 1/2 cups Organic Spelt Flour
• 1/2 cup Unbleached White All-Purpose Flour
• 11 Tbsp Unsalted Butter 5.5 ounces, cold, cubed, plus more for greasing pan
• 4 ounces Cold Cream Cheese cut into small pieces
• 1/2 tsp Kosher Salt

• 1/2 cup dry Organic Farro cooked according to package instructions, see notes
• 1 Tbsp Unsalted Butter
• 1 each Shallot finely chopped
• 4 cups Baby Spinach Leaves packed
• 6 Eggs large
• 8 ounces Creme Fraiche stirred
• 1 tsp Kosher Salt
• 1/2 tsp Black Pepper fresh ground
• 1/2 tsp Nutmeg ground
• 12 ounces Asparagus tough bottoms removed, cut on a bias into 2 inch segments
• 4 ounces Cold-Smoked Salmon Slices cut into 1 inch pieces

Instructions

1. In a food processor, process the flours, butter, cream cheese, and salt until the dough comes together in a moist clump. Add a splash of water if it seems too dry. Transfer the dough to a lightly floured surface and gather and pat it into a smooth ball.
2. Using a floured rolling pin, roll the dough out to a 14-inch circle, rotating it occasionally to be sure it isn’t sticking, and dusting with additional flour as needed. Roll the dough up loosely onto the rolling pin and unroll it into a deep 9-inch tart pan with a removable bottom and 2-inch sides. (Alternatively, you can bake the tart in a deep-dish pie pan and serve it directly from the pan.)
3. Gently press the dough into the bottom and up the grooved sides of the pan. Run a rolling pin across the top of the pan to “cut” the excess dough from the rim and create a smooth top edge that’s flush with the pan. Cover with plastic wrap and refrigerate until completely chilled, about 1 hour.
4. Preheat the oven to 350˚F. Place the tart pan on a rimmed baking sheet. Cover the dough with a sheet of parchment paper and pour in some pie weights or dried beans. Blind bake the crust for 15 minutes. Remove the paper and weights and continue baking until the bottom crust appears dry and cooked through, about 5 minutes more.

1. Cook the farro according to the package directions. Drain and spread on a plate and cool (see notes).
2. In a large saucepan, melt the butter over medium heat. Add the shallot and sauté until soft and translucent but not brown, 1 to 2 minutes. Add the spinach in handfuls, tossing to wilt it as you go. Cook until the spinach is just wilted. Spread the spinach mixture on a plate to cool.
3. Beat the eggs in a large bowl, then whisk in the crème fraîche, salt, pepper, and nutmeg. Add the cooked spelt, the spinach mixture, the asparagus, and salmon and stir to combine.
4. Pour the filling mixture into the blind-baked crust, and return it to the oven to bake until the top and edges are lightly browned and the filling has just set, about 1 hour.
5. The tart is best when served at room temperature or slightly above. Remove the edge of the pan and cut the tart into 6 to 8 wedges.