• Prep Time 20 minutes
  • Baking Time 35 minutes
  • Makes 8 servings
  • Freezing Not Recommended

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Ingredients

  • Filling:
  • 3 cups thinly sliced vegetables (tomatoes, zucchini, eggplant, peppers)
  • 2 tsp salt
  • 1 cup ricotta cheese
  • 1 egg
  • 1 tsp finely chopped garlic
  • Salt and pepper to taste
  • ¼ cup chopped fresh basil, plus additional basil for garnish
  • Olive oil for garnish, optional
  • Pastry:
  • 2 cups Robin Hood® All Purpose Flour
  • 1 tsp salt
  • 3/4 cup Crisco® All Vegetable Shortening
  • 4 to 8 tbsp cold water
  • 1 egg, beaten

Serving Size: 8 servings

Directions

Serving Size: 8 servings

  • Sprinkle vegetables with salt and place in colander over a plate to catch the liquid. Let stand 20-30 minutes or until vegetables look slightly wilted. Carefully dry vegetables with paper towel. Meanwhile, combine remaining filling ingredients in medium bowl. Set aside.
  • Line a baking sheet with foil. Preheat BBQ to high (425°F/220°C).
  • Pastry: Blend flour and salt in a large mixing bowl. Using a pastry blender or your fingers, work in shortening until coarse crumbs form. Sprinkle 4 tbsp (60 mL) water over dough; using a fork, mix in until dough is slightly moist. Add remaining water if needed. Roll dough on a lightly floured surface, into a 13” (33 cm) circle. Don’t worry if it comes out a different shape, the more rustic looking the better! Transfer pastry to prepared baking sheet. Spread the cheese mixture in the middle of the circle, leaving a 1” (2.5 cm) border for folding. Arrange vegetables on top of cheese. Fold edges of pastry over filling overlapping slightly. Brush pastry with beaten egg.
  • Bake on preheated BBQ 5 minutes. Turn off one side of grill, and place pan on side that is off. Continue baking 25-30 minutes or until pastry is golden. Remove and garnish with fresh basil and drizzle with olive oil if desired. Serve warm.

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