Tomato Cobbler


Autumn is finally closing in but I’ve still a large number of tomatoes to use up.  What better on a chilli October evening than a warming end of summer cobbler?

Te cheesy basil scone topping soaks up all of the fresh juices, but the tomatoes are still the starts of the show

Serve with a fresh green salad

Serves 3

Ingredients

  • 250g Plain Flour
  • 1 tsp Baking Powder
  • generous pinch Salt
  • 100g cold Butter, diced
  • Handful of Basil Leaves, chopped
  • 125g Cheddar Cheese, grated
  • Black Pepper to taste
  • 1 Egg
  • 125ml Milk
  • 50g Butter
  • 2 Red Onions, sliced
  • Generous pinch of Sea Salt
  • fresh Thyme
  • 3 cloves Garlic, chopped
  • ½ tsp mild Chilli flakes
  • 600g whole Cherry Tomatoes
  • 1 tbsp Balsamic Vinegar

Method

  • Make the cobbler topping by mixing the flour, salt and baking powder in a bowl then rubbing in the butter with your fingertips to the fine breadcrumb stage
  • Mix through the grated cheese, basil and ground pepper then make a well in the centre
  • Pour in the beaten egg and milk, then using a palette knife or fork bring the mixture together until evenly mixed.  Set aside
  • Melt the butter in a pan and gently sweat the onion, salt, garlic, thyme & chilli until lightly caramelised
  • Remove from the heat and stir through the tomatoes and balsamic.  Tip the tomatoes/onion mix into a casserole
  • With wet hands take a chunk of topping mix and roll into a ball.  Flatten slightly and pop onto the top of the tomatoes.  Repeat until all of the topping has been used
  • Bake at 170oC Fan for 30-40 minutes until golden brown
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