Grilled Summer Vegetable Galette with Prosciutto
With store-bought pie crust, jarred pesto and cheese shreds, this colourful grilled vegetable galette is a quick and easy dish that can be served as a main for brunch, lunch or a light dinner.
| Prep Time | Cook Time | Yields |
|---|---|---|
| 15 Minutes | 45 Minutes | 4 |
Ingredients
- 1 cup (250 mL) P’tit Québec Naturally Smoked Cheddar with Mozza Cheese Shreds
- 1 small eggplant, cut lengthwise into 1/4-inch (0.5 cm) slices
- 1 portobello mushroom, stem and gills removed
- 1 red bell pepper, halved and seeded
- 1 zucchini, cut lengthwise into 1/4-inch (0.5 cm) slices
- 4 tsp (20 mL) olive oil
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) black pepper
- 1 rolled refrigerator pie crust
- 1/4 cup (60 mL) basil pesto
- 4 slices prosciutto, torn into pieces
- 2 tbsp (30 mL) fresh basil, torn
Mozza/Smoked Cheddar
Directions
- Preheat grill to medium-high heat; grease grates well.
- Brush eggplant slices, mushroom, red pepper halves and zucchini slices with oil. Season with salt and pepper.
- Grill vegetables, turning once, for 6 to 10 minutes or until lightly charred and tender. Let cool completely and chop into 1/2-inch (1 cm) pieces.
- Preheat oven to 400°F (200°C).
- Transfer pie crust to large parchment paper–lined baking sheet. Spread pesto over pastry, leaving 2-inch (5 cm) border. Scatter grilled vegetables and prosciutto over top. Sprinkle with cheese.
- Fold edges of pastry toward centre, overlapping filling slightly, to create a pleated border.
- Bake in lower third of oven for 30 to 35 minutes or until cheese has melted and pastry is golden brown. Let cool for 10 to 15 minutes.
- Serve galette warm or at room temperature. Garnish with basil and slice into wedges to serve.
Tips
- Substitute portobello mushroom with 2 to 3 large white or brown mushrooms if preferred.
- If desired, omit prosciutto for a vegetarian option!
