Grilled Vegetable Ricotta Torta

Grilled Vegetable Ricotta Torta Author: Canadian Living Credits: Grilled Vegetable Ricotta Torta

This creamy pie is delicious cut into wedges and served cold at a picnic. It's also wonderful served warm from the oven.

  • Portion size 8 servings


  • 2 sweet red peppers
  • 1 sweet yellow pepper
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 3/4 teaspoons salt
  • 3/4 teaspoons pepper
  • 2 zucchinis
  • 1 pkg fresh spinach trimmed
  • 1 pkg cream cheese softened
  • 1 tub (454 g) extra-smooth ricotta cheese
  • 4 eggs
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons dry breadcrumbs
  • 1/2 cup butter softened
  • 1/4 cup cream cheese softened
  • 2 tablespoons sour cream
  • 2 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon salt


In bowl, beat butter with cream cheese until fluffy; beat in sour cream and eggs. In separate bowl, whisk together flour, baking powder, sugar and salt ; stir into butter mixture. Turn out onto lightly floured surface; knead until smooth, about 1 minute. Divide into thirds; wrap one-third and two-thirds separately in plastic wrap and refrigerate for 30 minutes or until firm. (Make-ahead.- Reftigeratefor up to 2 days.)

Meanwhile, cut red and yellow peppers in half; seed and core. Place, skin side down, on greased grill over medium-high heat; close lid and cook, turning once, for 30 minutes or until charred. Let cool; peel off blackened skin. Cut into 1-inch (2.5 cm) squares.

In bowl, whisk mint, oil, vinegar, mustard, garlic, salt and pepper. Cut zucchini lengthwise into 1/4-inch (5 mm) thick slices; add to bowl and toss to coat.

Reserving marinade, place zucchini on greased grill over medium-high heat; close lid and cook, turning once, for 20 minutes or until tender. Let cool slightly. Cut into 1-inch (2.5 cm) pieces; return to reserved marinade. Add peppers and toss to coat.

Rinse spinach; shake off excess water. In saucepan, cover and cook spinach, with just the water clinging to leaves, over medium heat for 5 minutes or until wilted. Place in sieve; press out moisture. Chop coarsely.

In another bowl and using rubber spatula, stir cream cheese until creamy, stir in ricotta. In separate bowl, lightly beat 3 of the eggs; stir into cheese mixture along with all but 2 tbsp (25 mL) of the Parmesan. Stir in grilled vegetable mixture.

On lightly floured surface, roll out two-thirds of the dough to form 14-inch (35 cm) circle. Fit into bottom and up side of 9-inch (2.5 L) springform pan, leaving 1-inch (2.5 cm) overhang. Sprinkle bottom with bread crumbs and remaining Parmesan. Spoon half of the vegetable mixture into crust; sprinkle spinach then remaining vegetable mixture over top.

Lightly beat remaining egg; brush some around edge of overhang. Roll out remaining dough to form 10-inch (25 cm) circle; centre over filling. Fold edge over bottom overhang, pinching to seal and tucking inside rim of pan. Brush top with remaining egg. Cut 3 steam vents in top.

Bake on baking sheet in bottom third of 400°F (200°C) oven for 1-1/4 hours or until knife inserted in centre for 5 seconds is hot to the touch, shielding with foil if browning too much. Let cool on rack for 15 minutes. Remove side of pan; let cool for 15 minutes. (Make- ahead: Let cool; cover and reftigerate for up to 1 day. Let stand at room temperature for 30 minutes before serving.)

Nutritional facts <b>PER SERVING:</b> about

  • Sodium 843 mg
  • Protein 22 g
  • Calories 61.0
  • Total fat 42 g
  • Cholesterol 269 mg
  • Saturated fat 24 g
  • Total carbohydrate 37 g


  • Iron 31.0
  • Fibre 0.0
  • Folate 54.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 32.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 83.0
  • Vitamin C 127.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Vegetable Ricotta Torta