Cobblers are typically made using fruit such as peaches, strawberries, blackberries, and more, but there are also savory cobbler recipes which can be enjoyed as a snack or appetizer or served alongside a meal of roasted chicken or similar, to make a change from your usual sides.
This recipe is made using ricotta, parmesan, butter, and buttermilk, for a creamy touch, plus cherry tomatoes and corn as the filling. Garlic, thyme, onions, and balsamic vinegar add plenty of flavor to this delicious savory cobbler recipe.
If the concept of a savory cobbler is new to you, get ready to have your tastebuds tantalized by this delicious recipe. In fact, your tastebuds are going to do a happy dance when you taste this! It’s versatile enough to make for a picnic, potluck, buffet, or to go with your Sunday roast. Even the leftovers are delicious, so don’t worry about making too much.
Why You’ll Love the Recipe
It’s always nice to find a new recipe to try out and this savory cobbler is so delicious. Corn and tomatoes are naturally sweet and savory at the same time and the cheese goes so well with them. The pastry shapes on top are delicious as well.
How to Serve It
The cobbler topping is savory and tasty, so this recipe makes a nice snack, appetizer or even side dish for meat or poultry.
Can You Make It Ahead?
You can assemble this ahead if you wish, as long as you keep it refrigerated. But once it’s baked, it’s best served fresh.
Storage Instructions
Leftovers will keep for up to 3 days and can be microwaved to reheat. Keep them in an airtight container in the fridge.
Variations and Substitutions
If you can’t find buttermilk, mix together whole milk and plain yogurt instead.
Ingredients:
- All-purpose flour
- Ricotta cheese
- Polenta or fine cornmeal
- Bicarbonate of soda
- Baking powder
- White sugar
- Butter
- Halved cherry tomatoes
- Buttermilk
- Balsamic vinegar
- Corn cobs, with kernels cut off the cobs
- Thyme springs
- Minced garlic cloves
- Salt
- Yellow onions
- Olive oil
- Shredded parmesan cheese
How to make Tomato, corn, ricotta & parmesan cobbler:
Step 1. Put the ricotta cheese in a muslin-lined sieve over a bowl and put it in the fridge for a couple of hours to drain most of the moisture off the cheese.
Step 2. Put the flour in a bowl with the cornmeal, salt, bicarbonate of soda, sugar, and baking powder. Rub in the bitter with your fingers.
Step 3. Make a well in the middle and pour in the buttermilk, before using a knife to mix everything to make a soft dough.
Step 4. Crumble the drained ricotta into the dough and mix again.
Step 5. Shape the dough into a 8 x 6-inch rectangle with your hands, then fold the top third down, the bottom third up and repeat a couple of times to mix.
Step 6. Wrap the dough and chill for about 20 minutes.
Step 7. Preheat the oven to 350 degrees F.
Step 8. Put the tomato halves in a 12×8-inch baking dish with the corn kernels, then add the vinegar, seasoning and about 1½ tablespoons of oil. Toss to coat.
Step 9. Heat the rest of the oil in a skillet and fry the onions for 12 minutes or until tender.
Step 10. Add the garlic and cook for a few minutes and then add the thyme leaves and some salt and pepper.
Step 11. Spoon the onion mixture over the corn and tomatoes in the baking dish.
Step 12. Put the dough on a floured worktop and cut it into squares or rounds with a sharp knife.
Step 13. Arrange the dough shapes over the corn and tomatoes with space in between them.
Step 14. Sprinkle the parmesan cheese on top and bake for 45 minutes or until you see the tomatoes bubbling through the spaces in the topping.
Step 15. Let the cobbler cool for 15 minutes before serving.
If you’ve never had a savory cobbler recipe before, brace yourself because it’s so delicious! The crumbly topping might pair well with fruit to make sweet cobblers but it’s also really good with vegetables and cheese in case you want to whip up a snack or side dish.
PrintTomato, corn, ricotta & parmesan cobbler
If you’ve never had a savory cobbler recipe before, brace yourself because it’s so delicious! The crumbly topping might pair well with fruit to make sweet cobblers but it’s also really good with vegetables and cheese in case you want to whip up a snack or side dish.
- Total Time: 1 hour 25 minutes
- Yield: 8 1x
Ingredients
- 1 7/8 cups (235g) all-purpose flour
- 5 ounces ricotta cheese
- 5 ounces polenta or fine cornmeal
- 1 teaspoon bicarbonate of soda
- 1½ teaspoons baking powder
- 1 teaspoon white sugar
- 4 ounces chopped cold butter
- 2 pounds halved cherry tomatoes
- 8 ounces buttermilk
- 1 tablespoon balsamic vinegar
- 2 corn cobs, with kernels cut off the cobs
- Leaves picked off 4 thyme springs
- 2 minced garlic cloves
- ½ teaspoon salt
- 2 chopped yellow onions
- 2½ tablespoons olive oil
- 1 ounce shredded parmesan cheese
Instructions
- Put the ricotta cheese in a muslin-lined sieve over a bowl and put it in the fridge for a couple of hours to drain most of the moisture off the cheese.
- Put the flour in a bowl with the cornmeal, salt, bicarbonate of soda, sugar, and baking powder. Rub in the bitter with your fingers.
- Make a well in the middle and pour in the buttermilk, before using a knife to mix everything to make a soft dough.
- Crumble the drained ricotta into the dough and mix again.
- Shape the dough into a 8 x 6-inch rectangle with your hands, then fold the top third down, the bottom third up and repeat a couple of times to mix.
- Wrap the dough and chill for about 20 minutes.
- Preheat the oven to 350 degrees F.
- Put the tomato halves in a 12×8-inch baking dish with the corn kernels, then add the vinegar, seasoning and about 1½ tablespoons of oil. Toss to coat.
- Heat the rest of the oil in a skillet and fry the onions for 12 minutes or until tender.
- Add the garlic and cook for a few minutes and then add the thyme leaves and some salt and pepper.
- Spoon the onion mixture over the corn and tomatoes in the baking dish.
- Put the dough on a floured worktop and cut it into squares or rounds with a sharp knife.
- Arrange the dough shapes over the corn and tomatoes with space in between them.
- Sprinkle the parmesan cheese on top and bake for 45 minutes or until you see the tomatoes bubbling through the spaces in the topping.
- Let the cobbler cool for 15 minutes before serving.
Notes
plus 2 hours draining and chilling time
- Cook Time: 1 hour 25 minutes
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.