Tomato Cobbler with a Parmesan-Basil Dough Lid

Votes: 1

Time: 2 hours.
Complexity: easily
Servings: 6

Try a true summer dish – enjoy a classic Italian food combination.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Tomato filling

800 g of sliced tomatoes
2 cups cherry and grape tomatoes, halved
1 cup small mozzarella balls
4 tablespoons olive oil, plus more for greasing
1 medium onion, diced
2 cloves garlic, minced
2 large bunches of basil
1/8 tsp ground red pepper
3 tbsp. flour

Corn buns

3/4 cup corn flour
3/4 cup premium flour
2 tsp baking powder
1 teaspoon of sugar
6 tablespoons cold butter, diced
2/3 cup buttermilk
1/3 tbsp. grated parmesan
2 tablespoons chopped basil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tomatoes, cherry tomatoes, mozzarella cheese, Parmesan cheese, premium flour, corn flour, shortcrust pastry, sour milk, onions, garlic, basil

Cooking the dish according to the recipe:

Preparing the fillingTo make the sauce: Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Add the garlic, basil sprigs, and red pepper flakes and cook, stirring occasionally, for 2 minutes, then add the chopped tomatoes and 1 1/2 teaspoons salt. Bring to a simmer and cook until the tomatoes begin to soften, 4 to 5 minutes.

Remove from heat and discard the basil. Add the cherry tomatoes and flour and stir gently. Taste the seasoning and add more salt if needed. Spoon the tomato filling into a baking dish and top with mozzarella balls. Drizzle with the remaining olive oil.
Prepare the doughIn a medium bowl, combine the cornmeal, flour, baking powder, sugar, 1/2 teaspoon salt, and pepper to taste. Add the butter and use your fingers to mix into the dough until it forms pea-sized pieces. Make a well in the flour and add the buttermilk, Parmesan, and basil. Gently combine with a fork until a sticky dough forms; be careful not to make the dough too runny.

Preheat oven to 180 degrees.

Spread the dough over the tomato filling. Brush with olive oil. Place the cobbler on a baking sheet and bake until the top is golden brown and the filling is bubbly, about 1 hour. Remove from the oven and let cool for 15 minutes. Serve warm.

Recipe homemade tomato pie.