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
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Ingredients
- 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
Directions
-
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!
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