Tomato Cobbler
- Becca Wilson
- Dec 24, 2017
- 2 min read
Merry Christmas Eve Everyone! A post before the festivities begin! I was busy last night - I made the twice baked souffles again (well I did the first stage) but used dolcelatte this time, and I made a Cobbler last night. We wanted something fairly easy for last night's dinner because we're making a 2 course dinner today. Today's menu consists of the souffles and then beetroot and ricotta tarts with hasselback potatoes. Hopefully it will be a yummy, Christmas Eve meal.
Anyway, back to this dish - it revolves around two main ingredients - cheese and tomato. A classic, right?! I took this dish from 'Take One Veg' but adapted it to my own tastes. This recipe is a perfect dish for this time of year - a fresh tomato base with a cheesy crumb. Maybe a Boxing Day dinner? Here's how it's made:
Ingredients:
(Serves 4-6)
2 tbsp oil
3 medium onions, finely sliced
1kg tomatoes, roughly chopped
1 tbsp fresh thyme
1 tbsp brown sugar
4 garlic cloves, crushed
Herbs - oregano and smoked paprika
Seasoning
For the cobbler:
300g gluten free self-raising flour (or plain with 4 tsp baking powder)
150g salted butter, softened
50g cheddar, grated
1 medium egg, plus 1 egg yolk beaten
A few drops of milk, if needed
Seasoning and oregano
Optional green salad and mange tout/green beans to serve
Method:
1. Heat the oil in a large frying pan over a medium heat and add the onions, garlic and smoked paprika. Reduce the heat to low and gently fry for 10 minutes, stirring often so they don't catch. The onions should soften and become almost sticky.
2. Meanwhile preheat the oven to 180°C.
3. Make your cobbler dough by putting the flour into a large bowl and adding the butter. Using your fingertips, rub the two together until the butter has all but disappeared. Add the cheddar and a generous portion of black pepper and oregano, and mix them in. Pour in the egg and bring everything together to form a soft dough, adding a drop or two of milk if needed. Leave for a few moments while you finish the filling.
4. Add the tomatoes, thyme, oregano and sugar to the onions and cook for 3 minutes over a medium heat. The tomatoes will just begin to soften. Remove from the heat at this point.
5. Season the tomato mixture and pour into a 2-litre ovenproof dish. Crumble over the cobbler topping, top with a few extra thyme leaves and baked for 40 minutes.
6. Just before serving, cook any additional servings.
Very easy to make but a very tasty dish indeed.
I hope you have a very merry Christmas!
x gf v x
Comments