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Tomato, corn, ricotta & parmesan cobbler

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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

Scale
  • 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

  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.
  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.
  3. Make a well in the middle and pour in the buttermilk, before using a knife to mix everything to make a soft dough.
  4. Crumble the drained ricotta into the dough and mix again.
  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.
  6. Wrap the dough and chill for about 20 minutes.
  7. Preheat the oven to 350 degrees F.
  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.
  9. Heat the rest of the oil in a skillet and fry the onions for 12 minutes or until tender.
  10. Add the garlic and cook for a few minutes and then add the thyme leaves and some salt and pepper.
  11. Spoon the onion mixture over the corn and tomatoes in the baking dish.
  12. Put the dough on a floured worktop and cut it into squares or rounds with a sharp knife.
  13. Arrange the dough shapes over the corn and tomatoes with space in between them.
  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.
  15. Let the cobbler cool for 15 minutes before serving.

Notes

plus 2 hours draining and chilling time

  • Author: Marie
  • Cook Time: 1 hour 25 minutes

Find it online: https://homechefworld.com/tomato-corn-ricotta-parmesan-cobbler/