Skillet-Baked Tomato Cobbler
While I am harvesting cherry tomatoes, both Sun-Gold and Sweet 100s, I make plans for using them. Some we will eat, some will go to neighbors,some will be frozen for making delicious tomato soup and some will go into this glorious tomato cobbler.
1½ cups plus 2 tablespoons unbleached all-purpose flour, divided
1 tablespoon sugar
¼ teaspoon salt, plus more, to taste
½ cup cold butter, cut into small pieces
4 or 5 parsley leaves
4 or 5 basil leaves
2 small sprigs tarragon, leaves only
4–5 tablespoons ice water
2 tablespoons olive oil
1 medium onion, minced
2 cloves garlic, minced
2 tablespoons red wine vinegar
1 pound yellow cherry tomatoes, stemmed and left whole
1 pound red cherry tomatoes, stemmed and left whole
1 cup fresh or frozen corn
1 cup grated cheddar cheese
1 cup chopped mozzarella
3 twists of the peppermill
1 small egg, lightly beaten
2 teaspoons coarse sea salt
1. In a food processor, whirl 1 cup and 2 tablespoons of flour, the sugar and ¼ teaspoon of salt together with a couple of pulses. Add the butter and pulse until it is size of peas. Add the parsley, basil and tarragon, and pulse a couple of times. With the motor running, slowly add enough water through the feed tube to create a dough that holds together when a bit is pinched between your fingers. Do not make the dough too wet. Gather the dough into a disk shape, wrap and refrigerate for several hours.
2. Heat the olive oil in a 10-inch cast iron skillet or similar stovetop-to-oven pan. Cook the onion over medium heat until wilted; add the garlic and cook until soft. Raise the heat to high and splash in the vinegar; stir the ingredients and allow the vinegar to evaporate. Transfer the onion mixture to a large bowl. Let cool 10 minutes. Reserve the pan.
3. Add the tomatoes, corn and ½ cup of flour to the onion mixture, and combine well to coat everything evenly. Add the cheddar and mozzarella cheeses, and mix well. Add salt, to taste, and pepper. Set aside or refrigerate until ready to roll out the dough.
4. Preheat the oven to 375°F. Place the dough in the center of a lightly floured sheet of parchment paper. Place another sheet of parchment paper on top of the dough. Use a rolling pin and roll over the paper to create an 11-inch diameter.
5. Spread the tomato filling in the skillet. Remove the top sheet of parchment paper from the dough and flip the dough on the top of the skillet. Pinch the dough all around the edge of the skillet to seal in the ingredients. With a small knife, make a “v” in the center of the dough to allow steam to escape. With a pastry brush, evenly brush the egg over the dough and sprinkle with the coarse sea salt.
6. Place the skillet on a rimmed baking sheet, and bake for 50 minutes or until the top is nicely browned and the tomatoes are bubbly. Serve hot or warm from the skillet.