Tomato Cobbler With Parmesan-Basil Biscuits
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
60
Sourness
44
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
1 medium
Onion (diced)2 cloves
Garlic (minced)2 tbsps
Basil (chopped fresh)1 tsp
Crushed Red Pepper2 cups
Cherry (mixed)3 cup
All-Purpose Flour3 cup
Yellow Cornmeal2 tsps
Baking Powder1 tsp
Sugar2 cup
Buttermilk1 cup
Grated ParmesanDirections:
1
For the tomato filling: Preheat the oven to 350 degrees F
2
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat
3
Add the onion and cook, stirring occasionally, until soft and lightly golden, about 5 minutes
4
Add the garlic, basil sprigs and crushed red pepper and cook, stirring occasionally for about 2 minutes, then add the chopped tomatoes and 1 1/2 teaspoons salt
5
Bring to a simmer and cook until the tomatoes just begin to soften, 4 to 5 minutes
6
Remove from heat and discard the basil sprigs
7
Add the cherry tomatoes and flour and gently stir to evenly coat
8
Check for seasoning and add more salt, if necessary
9
Transfer the tomato filling to a 2-quart baking dish and dot with the mozzarella balls
10
Drizzle with the remaining tablespoon of olive oil
11
For the biscuit topping: In a medium bowl, whisk together the cornmeal, flour, baking powder, sugar, 1/2 teaspoon salt and pepper to taste in a medium bowl
12
Add the butter and use a pastry cutter or your fingers to rub the butter into the flour until you achieve pea-sized pieces
13
Make a well in the center of the flour and add the buttermilk, Parmesan and basil and gently combine with a fork until a sticky dough forms; take care not to overwork the dough
14
Drop heaping tablespoons of the dough on top of the tomato filling
15
Brush with olive oil
16
Place the cobbler on a baking sheet and bake until the top is golden and the filling bubbly, about 1 hour
17
Remove and let rest for 15 minutes
18
Serve warm