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Author Notes: I love cobbler, plain and simple! While sweet fruit cobbler rocks, I was inspired by a recipe I saw in Living Magazine a few years ago and created a savory one with cherry tomatoes. Serve it with corn on the cob and a green salad and you'll have a lovely farmer's market dinner. —BlueKaleRoad
- 1 1/4 cups all-purpose flour
- 1 stick unsalted butter
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 6 ounces ricotta salata, grated (reserve some for sprinkling on top)
- 2-3 tablespoons ice water
- 1 medium onion, diced
- 1 tablespoon unsalted butter
- 2 pounds cherry tomatoes, rinsed
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 3/4 cup fresh basil, roughly chopped
- 1/2 teaspoon freshly ground pepper
- For the cobbler crust, combine the flour, butter sugar, salt and about 3/4 of the cheese. Pulse together. Add 2 tablespoons of ice water and pulse. If the dough does not stick together when squeezed, add more water, a few drops at at time. Turn the dough out onto a piece of plastic wrap and pat into a flat round. Wrap and place in the fridge.
- For the filling, melt 1 tablespoon of butter over medium heat. Add the onions and saute until they are soft. Remove from heat. In a mixing bowl, toss the tomatoes with the flour, salt, basil and pepper. Add the onions and stir gently.
- Preheat the oven to 375 degrees. Pour the tomato filling into a square 9x9 inch baking dish. Break off pieces (chunks and crumbles) of the cobbler crust and sprinkle over the entire top. Scatter the reserved cheese over the crust. Bake on a rimmed baking sheet for 45-50 minutes, until the filling is bubbling and top is golden. If top is browning too quickly you can place a piece of foil lightly over until filling is done. Let cool and serve room temperature. Enjoy!
- This recipe was entered in the contest for Your Best Cherry Tomatoes
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