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Tiny Tomato Cobbler

A wonderful, tangy melange of tiny tomatoes baked under the lightest cobbler crust.  Perfect for dinner, as a side, or throw an egg on top and call it breakfast.  Or dinner!!

Course Main Course
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 6 cups (1.5 l) or grape, cherry, or other tiny tomatoes
  • 1 medium or 1/2 of a large yellow onion minced
  • 4 large garlic cloves minced
  • 2 tbsp (30 ml) olive oil
  • 2 tbsp (30 ml) AP flour
  • 1 tsp hot chilli flakes (or to taste)
  • 1/2 tsp fresh basil, shredded
  • several good grindings of black pepper
  • 1/3 cup (80 ml) quick cooking oats
  • 1/2 cup (125ml) 35% whipping cream
  • 1/2 cup (125 ml) AP flour
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 3 tbsp (45 ml) butter softened
  • 1/3 cup (80 ml) grated cheddar cheese
  • 2 tbsp (30 ml) fresh sliced green onions or chives
  • 1-2 tsp (15-30 ml) finely grated parmesan or asiago cheese
  • more shredded basil for garnish

Instructions

  1. Preheat the oven to 425F (220C); place the rack below the centre of the oven.

    Leave smaller tomatoes whole, but cut larger ones in half. Set aside.

  2. Sauté the onion and the garlic in olive oil at medium heat for about 5 minutes.

    While these are cooking, mix together the 2 tbsp flour with the salt, chili flakes, pepper and basil.

    Add to the onions. Cook another minute, stirring the whole time to incorporate.

  3. Add the tomatoes and any juices, stir rapidly to mix. Turn all into a 8" (20 cm) well oiled square baking dish or any similar size gratin dish, or cast iron pan.

  4. Cobbler Topping:

    Soak the oats with the cream in a medium bowl.

    Combine the flour, baking powder, salt and pepper in another bowl. using a spoon or your hands work in the butter. Mix in the cheese and spring onions or chives.

  5. Stir the flour mixture into the soaked oats until all is wet. Drop by 6 slightly flattened spoonfuls over the tomatoes. Top with scattering of Parmesan or Asiago.

  6. Bake for 25 to 30 minutes, or until the topping is golden brown and the tomatoes are bubbling.

    Serve hot, ladling the juices and tomatoes into individual dishes, including some cobbler.

    Sprinkle with more shredded basil

Recipe Notes

NOTES
I absolutely loved this right from the start. I already know I'm making it again, this week! And next time I'm adding feta chunks in amongst the tomatoes before I top them all with cobbler.
A side salad or an egg on top would make this a brilliant brunch dish.
In my post I stated that I used Emmer Flour to make this. Emmer and Einkorn flours have a lighter density, therefore you need to use a bit more to achieve the same results. I used an extra 2-3 tbsp. If you switch out your flours, you will get a sense of what you may need as the dough/batter comes together. If necessary, add a bit more flour to achieve a biscuit type consistency.
Adapted from Food and Drink magazine