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
stick unsalted butter
ricotta salata, grated (reserve some for sprinkling on top)
medium onion, diced
cherry tomatoes, rinsed
fresh basil, roughly chopped
freshly ground pepper
In This Recipe
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!