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Prep Time Cook Time Yields
15 Minutes 45 Minutes 4


  • 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


  1. Preheat grill to medium-high heat; grease grates well.
  2. Brush eggplant slices, mushroom, red pepper halves and zucchini slices with oil. Season with salt and pepper.
  3. 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.
  4. Preheat oven to 400°F (200°C).
  5. 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.
  6. Fold edges of pastry toward centre, overlapping filling slightly, to create a pleated border.
  7. 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.
  8. Serve galette warm or at room temperature. Garnish with basil and slice into wedges to serve.


    • Substitute portobello mushroom with 2 to 3 large white or brown mushrooms if preferred.
    • If desired, omit prosciutto for a vegetarian option!