Tomato Cobbler

Name: Tomato Cobbler
Cuisine: American
Ingredients: 2 garlic cloves; 4 shallots; 2 tbsp olive oil; 1 tbsp butter; 800 g (1 lb 12 oz) cherry tomatoes; 3 sprigs basil; 1 egg; 40 g (1½ oz/½ cup) parmesan, grated; 100 ml (3½ fl oz) buttermilk; 90 g (3¼ oz) cold butter, diced; 1 pinch pepper; 1 tbsp basil; 1 tbsp thyme; 170 g (6 oz) flour; Salt, pepper; 1 pinch salt; 1 tbsp baking powder; 2 tbsp balsamic vinegar; 1 tsp brown sugar; Salt, pepper; ½ tsp chilli flakes

Preparation info

Serves
4

Difficulty
Medium

Appears in

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

About

Cobblers are best known as a type of sweet dish made of seasonal fruit baked with a pastry crust. They date back to the time when the USA was still a British colony. Our recipe is for a savoury version with a beautifully rustic touch coming from the tomatoes, caramelised onions and cheesy crust.

Ingredients

For the tomato mixture

800 g (1 lb 12 oz) cherry tomatoes
3

Americas
United States
Main course
Side dish
Christmas
Vegetarian
New York

Method

Wash the tomatoes and pat dry. Rinse the basil, shake off excess water and finely chop the leaves. Peel the garlic and shallots. Mince the garlic and finely dice the shallots.

Heat a frying pan over medium heat. Add the olive oil and butter. Toss in the shallots and sweat for about 10 minutes, stirring occasionally. Add the garlic and fry briefly. Sprinkle over the sugar, leave to caram