Cherry Tomato Cobbler

By BlueKaleRoad
August 15, 2011
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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

Serves: 6

Cobbler crust

  • 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

Tomato filling

  • 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
  1. 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.
  2. 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.
  3. 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!

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