It’s the last day of February and what better way to celebrate those Spring vibes than with this cherry tomato–goat cheese cobbler from the Huckleberry Café!
Cherry Tomato–Goat Cheese Cobbler
This is one of my favourite breakfasts to make during the summer. It won’t look or feel like a traditional deep-dish cobbler, because it’s made in a skillet and there isn’t an overabundance of tomatoes; think of it more as a shallow-dish cobbler. It’s meant to be served family-style, and there’s nothing more fun and beautiful than sitting around a table drinking coffee, all eating from the same warm skillet. I keep a bunch of these biscuits ready to bake in my freezer, so throwing this together at the last minute is easy. This cobbler is really just as much about the biscuits as it is about the tomatoes. Depending on my mood and my crowd, I’ll add more or less goat cheese.
- 3 tbsp whole-wheat flour
- ¾ cup/100 g all-purpose flour
- 3½ tbsp cornmeal
- 2¼ tsp baking powder
- 1½ tbsp sugar
- ½ tsp kosher salt
- ½ cup + 1 tbsp/130 g cold unsalted butter, cubed
- 3½ tbsp cold buttermilk
- 5 cups/900 g cherry tomatoes
- 2 tbsp extra-virgin olive oil
- 4 sprigs fresh thyme
- 1 tsp kosher salt
- 1 batch Egg Wash (see below)
- 4 to 6 tbsp/55 to 85 g goat cheese
1. To make the biscuit topping: Combine the whole-wheat flour, all-purpose flour, cornmeal, baking powder, sugar, and salt in a very large bowl. Stir to blend. Toss the butter with the flour mixture. Work the butter between your fingertips until the pieces are pea-and lima bean–size. Add the buttermilk and lightly toss to distribute.
2. Dump the dough onto a clean work surface. Begin by firmly pressing the entire surface of the dough with the heel of your palm. Toss and squeeze the dough to redistribute the wet and dry patches. Repeat, pressing thoroughly again with the heel of your palm, and continue pressing, tossing, and squeezing until it begins to hold together. But be sure not to overwork the dough! It should stay together but you should still see pea-size bits of butter running through it.
3. Press the dough into a disc ¾ in/2 cm thick. Cut the dough into nine biscuits. Transfer to an ungreased sheet pan and freeze for 1 to 2 hours. Preheat your oven to 350°F/180°C.
4. To make the filling: Combine the cherry tomatoes, olive oil, 2 sprigs of the thyme, and the salt in an ovenproof sauté pan. Cover and cook over high heat until the tomatoes begin to soften, 2 to 3 minutes. Uncover and continue cooking until all the tomatoes burst slightly.
5. Brush the frozen biscuits with egg wash and arrange them, 1 in/ 2.5 cm apart, on top of the tomato mixture in the skillet. Bake for 25 minutes. Remove briefly and quickly dollop the goat cheese between the biscuits over any exposed tomato. Return to the oven, increasing the temperature to 475°F/240°C, and continue baking until the top is nicely browned, about 10 minutes longer. Serve warm or at room temperature, topped with the remaining thyme.
This is best eaten the day it’s made.
MAKES ABOUT 1⁄4 CUP/60 ML
2 egg yolks
2 tbsp heavy cream
Pinch of kosher salt
Combine the egg yolks, heavy cream and salt and whisk until homogeneous. Refrigerate until needed.
This keeps, refrigerated, for up to 2 days.
Text copyright © 2014 by Zoe Nathan
Photographs copyright © 2014 by Matt Armendariz