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Grilled Vegetable Ricotta Torta

vegetables, pastry, italian

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 teaspoon (each) salt and pepper
2 zucchini
1 package (10 oz) fresh spinach; trimmed
1 package (8 oz) cream cheese; softened
1 tub (1 pound) extra-smooth ricotta cheese
4 eggs
1/2 cup grated parmesan cheese
2 tablespoons dry bread crumbs
----DOUGH----
1/2 cup butter; softened
1/4 cup cream cheese; softened
2 tablespoons sour cream
2 eggs
2 cups all-purpose flour
2 tsp (each) baking powder and granulated sugar
1/4 tsp salt

This creamy pie is delicious cut into wedges and served cold at a picnic. It's also wonderful served warm from the oven. DOUGH: 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: Refrigerate for 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 squares. In bowl, whisk mint, oil, vinegar, mustard, garlic, salt and pepper. Cut zucchini lengthwise into 1/4-inch 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 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 tablespoons of the Parmesan. Stir in grilled vegetable mixture. On lightly floured surface, roll out two-thirds of the dough to form 14-inch circle. Fit into bottom and up side of 9-inch springform pan, leaving 1-inch 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 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 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 refrigerate for up to 1 day. Let stand at room temperature for 30 minutes before serving.)

Contributor: Canadian Living Magazine, July, 2001

Yield: 8 servings

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