Cobbler Boasts Tomatoes, Parmesan and Ricotta

A crumbly cobbler topping suits any kind of filling, and this recipe uses Italian ingredients for a classic Mediterranean flavor everyone is going to love. Whether you enjoy this by itself as a snack or light lunch, serve small portions as an appetizer, or pair it with chicken, it’s sure to please your palate and is a versatile dish to have in your recipe repertoire. Cheese fans will love the combination of ricotta cheese and parmesan, and the cherry tomatoes, corn and sprigs of thyme add vibrant color to the dish.

This gorgeous dish teams fresh vegetables with two kinds of Italian cheese and a crumbly cobbler topping. Subtle flavor accents like tangy buttermilk and aromatic fresh thyme give this savory cobbler recipe an elegant touch.

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Why You’ll Love the Recipe ?

Beautiful side dishes like this are always worth having up your sleeve, since it’s tasty, full of nutritious ingredients and simple to prepare. It’s also a versatile dish which can be enjoyed as a snack, side dish or light meal.

How to Serve It ?

Enjoy this tomato and corn cobbler served warm from the oven, perhaps as part of a buffet spread, brunch or evening meal. In smaller pieces, you can serve it as an appetizer before a fish, poultry or meat main course.

Can You Make It Ahead?

Prepare it ahead if you like, and keep refrigerated until ready to cook.

Storage Instructions :

Leftovers will keep for up to 4 days in an airtight container in the refrigerator.

Ingredients:

• 5 ounces ricotta cheese
• 8¼ ounces all-purpose flour
• 1½ teaspoons baking powder
• 8 ¼ ounces fine cornmeal or polenta
• 1 teaspoon white sugar
• ½ teaspoon salt
• 1 teaspoon bicarbonate of soda
• 4 ounces chilled butter, cut into pieces
• 2 pounds halved cherry tomatoes
• 1¾ cup plus 2 tablespoons buttermilk
• 2 minced garlic cloves
• 2 corn cobs, with the kernels cut off
• 1 tablespoon balsamic vinegar
• Leaves from 4 sprigs of thyme
• 2 chopped yellow onions
• 2½ tablespoons olive oil
• 1 ounce freshly shredded parmesan

How To Make Tomato, corn, ricotta & parmesan cobbler :

Step 1. Line a sieve with muslin or cheesecloth and put the ricotta in there, setting it over a bowl.

Step 2. Put it in the refrigerator for 2 hours or until most of the ricotta liquid has drained off.

Step 3. Put the flour in a bowl with the cornmeal, salt, sugar, bicarbonate of soda, and baking powder.

Step 4. Add the butter and rub it in with your fingers.

Step 5. Make a well in the middle and pour in the buttermilk.

Step 6. Use a butter knife to mix the buttermilk into the dry ingredients until you get a soft dough.

Step 7. Add the ricotta and blend that in too.

Step 8. Dust a worktop with flour and turn out the dough, shaping it into an 8×6-inch rectangle.

Step 9. Fold the top third down into the middle and repeat twice more, so you end up with an inch-thick piece of dough.

Step 10. Press the dough into an 8×6-inch baking dish.

Step 11. Wrap in plastic wrap and chill for 20 minutes.

Step 12. Put the tomatoes and corn kernels in a 12×8-inch baking dish.

Step 12. Add the vinegar, most of the oil and some salt and pepper, and stir.

Step 13. Preheat the oven to 350°F.

Step 14. Heat the rest of the oil in a skillet, then sauté the onions for about 12 minutes.

Step 15. Add the garlic and cook for several minutes, then mix in the thyme leaves and some salt and black pepper.

Step 15. Spoon the onion mixture over the tomato mixture.

Step 15. Now lay the dough on a floured worktop and cut it into squares or circles using a sharp knife.

Step 15. Arrange the dough pieces over the vegetables.

Step 15. Sprinkle the parmesan on top, and bake for 45 minutes or until bubbling and golden brown on top.

Step 15. Let the savory cobbler sit for 10 minutes before serving, since the tomato mixture will be scalding hot.

Cobbler Boasts Tomatoes, Parmesan and Ricotta

Yield: 8

Prep Time: 5 minutes

Cook Time: 1 hour 30 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

This gorgeous dish teams fresh vegetables with two kinds of Italian cheese and a crumbly cobbler topping. Subtle flavor accents like tangy buttermilk and aromatic fresh thyme give this savory cobbler recipe an elegant touch.

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Ingredients

• 5 ounces ricotta cheese
• 8¼ ounces all-purpose flour
• 1½ teaspoons baking powder
• 8 ¼ ounces fine cornmeal or polenta
• 1 teaspoon white sugar
• ½ teaspoon salt
• 1 teaspoon bicarbonate of soda
• 4 ounces chilled butter, cut into pieces
• 2 pounds halved cherry tomatoes
• 1¾ cup plus 2 tablespoons buttermilk
• 2 minced garlic cloves
• 2 corn cobs, with the kernels cut off
• 1 tablespoon balsamic vinegar
• Leaves from 4 sprigs of thyme
• 2 chopped yellow onions
• 2½ tablespoons olive oil
• 1 ounce freshly shredded parmesan

Instructions

1. Line a sieve with muslin or cheesecloth and put the ricotta in there, setting it over a bowl.
2. Put it in the refrigerator for 2 hours or until most of the ricotta liquid has drained off.
3. Put the flour in a bowl with the cornmeal, salt, sugar, bicarbonate of soda, and baking powder.
4. Add the butter and rub it in with your fingers.
5. Make a well in the middle and pour in the buttermilk.
6. Use a butter knife to mix the buttermilk into the dry ingredients until you get a soft dough.
7. Add the ricotta and blend that in too.
8. Dust a worktop with flour and turn out the dough, shaping it into an 8x6-inch rectangle.
9. Fold the top third down into the middle and repeat twice more, so you end up with an inch-thick piece of dough.
10. Press the dough into an 8x6-inch baking dish.
11. Wrap in plastic wrap and chill for 20 minutes.
12. Put the tomatoes and corn kernels in a 12x8-inch baking dish.
13. Add the vinegar, most of the oil and some salt and pepper, and stir.
14. Preheat the oven to 350°F.
15. Heat the rest of the oil in a skillet, then sauté the onions for about 12 minutes.
16. Add the garlic and cook for several minutes, then mix in the thyme leaves and some salt and black pepper.
17. Spoon the onion mixture over the tomato mixture.
18. Now lay the dough on a floured worktop and cut it into squares or circles using a sharp knife.
19. Arrange the dough pieces over the vegetables.
20. Sprinkle the parmesan on top, and bake for 45 minutes or until bubbling and golden brown on top.
21. Let the savory cobbler sit for 10 minutes before serving, since the tomato mixture will be scalding hot

Notes

Variations and Substitutions:

You can sub a mixture of plain yogurt and whole milk if you can’t find buttermilk. Use slightly more yogurt than milk to get the right consistency. You can use grape tomatoes or chopped Marzano tomatoes if you want, or use canned or thawed corn in place of the fresh.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 474Total Fat 21gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 9gCholesterol 42mgSodium 667mgCarbohydrates 62gFiber 5gSugar 6gProtein 12g

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