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Enjoy the flavours of summer with this Tuscan Tomato Cobbler

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We bought some fresh, juicy vine tomatoes from the markets this weekend and knew we had to make a dish featuring our ‘A Taste of Tuscany’ seasoning. 

This has proved to be our best-selling blend and for good reason. When you open your tub of Tuscany, the heady aromas leap out at you, with herbal notes, a distinctive woody-sweet fragrance and a hint of liquorice. This is Italian simplicity at its best.

As with all our blends, we select only the finest fresh herbs from local farms and dehydrate them ourselves to ensure the herbs retain their vibrancy, fragrance and flavour. ‘A Taste of Tuscany’ showcases the quality of these ingredients.

The key notes of this blend are basil, garlic, fennel, rosemary and oregano – flavours which are perfect for this tomato cobbler recipe. The sweet tomatoes, caramelised onions, balsamic vinegar and ricotta cheese combination results in a cobbler that is sweet and tart with a delicious cheesy, peppery and buttery topping.

For the biscuit dough topping we used ricotta cheese and our Lemon Pepper seasoning. You can also experiment with using blue cheese or goat’s cheese, and try our Big Five Pepper Blend instead of Lemon Pepper.

This recipe (which we have adapted from Five and Spice, Joy the Baker and The Bojon Gourmet) is a delightful way to enjoy the flavours of summer and makes for a great Meat Free Monday supper!



TUSCAN TOMATO COBBLER

INGREDIENTS

For the biscuit topping:

475g self-raising flour

½ tsp. fine sea salt

2 tsp. Spice Peddler’s Lemon Pepper Seasoning

125g cold, salted butter, cut into ½” chunks

180g crumbled fresh ricotta cheese

¾ cup buttermilk

For the cobbler filling:

2 Tbs. olive oil

1 Tbs. butter

2 large onions, thinly sliced

3 cloves garlic, minced

2 Tbs. balsamic vinegar

6 large vine tomatoes, skinned and sliced horizontally

180g crumbled fresh ricotta cheese

¼ cup sliced fresh basil

3 Tbs. flour

Pinch of salt

1 Tbs Spice Peddler Taste of Tuscany

salt and pepper

INSTRUCTIONS

1.To make the biscuits, combine the flour, salt and Lemon Pepper Seasoning in a bowl. Use your fingers to quickly rub in the butter until you have a sandy mixture with lots of pea-sized chunks of butter left in it.

2.Stir in the crumbled ricotta cheese and buttermilk until everything is just combined, then use your hands to gather all the dough and press it into a ball.

3.On a lightly floured surface, press the dough out into a rectangle that’s ½-inch thick. Fold the dough in half, and press it back out to ½-inch thick. Fold again, press into a rectangle that is between ¾ to 1 inch thick, then cover with plastic wrap and refrigerate while you make the filling.

4.Heat your oven to 180C.

5.To make the filling, heat the olive oil and butter over medium high heat until the butter is foaming. Add the onions and a big pinch of salt. Cook for about 5 minutes to brown the onions, then turn the heat down to low and continue to cook, stirring occasionally, until the onions are well caramelized, 15-20 minutes, adding the garlic for the last 2 minutes of cooking time. Toss the onion-garlic mixture, with the Taste of Tuscany seasoning and balsamic vinegar and allow to cool.

6.In a large bowl, toss together the sliced tomatoes with the basil, remaining ricotta and 3 Tbs. flour. Stir in the onion mixture, then transfer to a baking dish.

7.Remove the biscuit dough from the fridge, and cut it into 2 inch squares or circles and lay these over the tomato filling. You may have some extra biscuit dough– you can bake those up on the side, or freeze them to bake later.

8.Bake the cobbler until the biscuits are golden brown and cooked through, and the tomatoes are bubbling, about 25-30 minutes. Allow to cool for 15 minutes before serving.

NOTES

Recipe adapted from Five and Spice, Joy the Baker and The Bojon Gourmet




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