Saturday, July 25, 2009

Tomato Basil Cobbler

This is a rustic take on a tomato tart, but surprisingly quite delicious - bite by bite this ones simplicity really grew on me. I suggest letting your wedged tomatoes drain about an hour in a strainer before preceding with the recipe.

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  • Unsalted butter, for baking dish
  • 3 pounds ripe tomatoes (about 8 to 10 medium), cored and cut into wedges
  • 1 tablespoon cornstarch
  • Coarse salt and freshly ground black pepper
  • 1 cup all-purpose flour, plus more if needed
  • 1 cup cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into large pieces
  • 1 large egg, beaten
  • 3/4 cup buttermilk, plus more if needed
  • 2 Tbsp basil, chopped (my addition)
  1. Preheat oven to 350 degrees. Butter a 2-quart shallow baking dish or a deep pie plate; set aside.
  2. Place tomato wedges in a large bowl; sprinkle with cornstarch and season with salt and pepper. Toss gently to combine.
  3. Place flour, cornmeal, baking powder, baking soda, and 1 teaspoon salt in the bowl of a food processor; pulse to combine. Add butter and pulse until mixture looks like coarse breadcrumbs. Add egg and buttermilk, pulse a few more times until mixture comes together. If the mixture is too liquid, add more flour, a spoonful at a time. If mixture is too dry, add a few drops of buttermilk. foodblog 001
  4. Gently toss tomato mixture again, add basil and spread it over the bottom of the prepared baking dish. Drop spoonfuls of the flour mixture on top, spreading evenly with a knife, leaving some gaps so that steam can escape. Transfer cobbler to oven and bake until golden and bubbling, 45 to 60 minutes. Let cool slightly before serving. foodblog 012 foodblog 019

Served with a little vin blanc – Chardonnay/Viognier

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Recipe from Martha Stewart

We ended our evening at Six Plated Wine Bar for the Txakoli Fest – complete with eight Txakoli wines, oysters on the half shell and live music.

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