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.
- 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)
- Preheat oven to 350 degrees. Butter a 2-quart shallow baking dish or a deep pie plate; set aside.
- Place tomato wedges in a large bowl; sprinkle with cornstarch and season with salt and pepper. Toss gently to combine.
- 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.
- 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.
Served with a little vin blanc – Chardonnay/Viognier
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.