Grilled Vegetables Ricotta Torta
Some weeks ago, I found a very nice new recipe, somewhere in the web wide world. The recipe was very tempting, because it asked for so many good things that we have in abundance during the summer in this region, such as zucchini and red (and yellow) sweet peppers… But also expensive stuff such as ricotta cheese, cream cheese.
However, some weeks ago, there was also a good sale on ricotta cheese at the store!
Some weeks ago, I also wanted to invite very good friends over.
So I did all this at the same time! I invited our friends over to experiment the new recipe made with ricotta cheese on sale.
Ingredients: (I made a couple of changes, because, people, this torta is huge)
2 sweet red peppers (one is enough)
1 sweet yellow pepper (for the color)
2 tbsp (25 mL) chopped fresh mint
2 tbsp (25 mL) olive oil
I tbsp (15 mL) balsamic vinegar
1 tsp (5 mL) Dijon mustard
1 clove garlic, minced
3/4 tsp (4 mL) each salt and pepper
2 zucchini (depending on the size, one might be enough too)
1 pkg (10 oz/284 g) fresh spinach, trimmed
1 pkg (250 g) cream cheese, softened
1 tub (454 g) extra-smooth ricotta cheese
1/2 cup (125 mL) grated Parmesan cheese
2 tbsp (25 mL) dry bread crumbs
1/2 cup (125 mL) butter, softened
1/4 cup (50 mL) cream cheese, softened
2 tbsp (25 mL) sour cream
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) each baking powder and granulated sugar
1/4 tsp (1 mL) salt
The 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 a couple of hours (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 (2.5 cm) squares.
Cut zucchini lengthwise into 1/4-inch (5 mm) thick slices; add to bowl and toss to coat.
This is a waste of time! Cut the peppers and zucchini in pieces and toss them in the pan. Then add in bowl, mint, oil, vinegar, mustard, garlic, salt and pepper. Whisk. Add to the vegetables mixture. Reserve marinade.
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, In the same 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) spring form 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; center 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 center 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.)
The explanation is such a bore! It actually sounds much harder than it is. The result, though, is so deliciously good. It’s a keeper. So yummy.