A savory cobbler....topped with some delicious biscuits. Serve it for lunch or a side dish with dinner. The only thing I'd change is next time I'd add some shallots or green onions to the tomatoes while they were on the stove. This dish can be cooked and baked in one oven-proof saute pan. (Aside from the biscuit dough.) But I poured the tomatoes with all their juices into the casserole and topped with the biscuits. It just made presentation and serving a tad prettier.
Note: Biscuits need to be in the freezer a couple hours before baking.
Cherry Tomato and Goat Cheese Cobbler
From Huckleberry by Zoe Nathan
3 tablespoons whole wheat flour
3/4 cup all purpose flour
3 1/2 tablespoons cornmeal
2 1/4 teaspoons baking powder
1 1/2 tablespoons sugar
1/2 teaspoon kosher salt
1/2 cup plus 1 tablespoon unsalted butter, cold, cubed
3 1/2 tablespoons buttermilk
5 cups cherry tomatoes
2 tablespoons olive oil
4 sprigs fresh thyme
1 teaspoon kosher salt
4-6 tablespoons goat cheese
For the biscuits: Combine both flours, the cornmeal, baking powder, sugar and salt in a large bowl. Add the cubed butter and with your fingers, work the mixture until the butter pieces are all pea sized. Add the buttermilk and lightly toss to distribute.
Pour the mixture on a clean surface and with the heel of your hands, toss and squeeze the dough it holds together. Do not overwork, you should still see pieces of butter. Press the dough into a disk about 3/4 inches thick. Cut out biscuits, place them in a pan and place in the freezer for two hours.
For the tomatoes:
Preheat oven to 350.
Combine the tomatoes, olive oil, 2 sprigs of the thyme and salt in an oven proof saute pan. Cover and cook over high heat until the tomatoes begin to soften. Uncover and cook until all the tomatoes burst slightly.
Top with the frozen biscuits. Make an egg wash with an egg yolk and 1 tablespoon of heavy cream. Brush the biscuits with it. Place in oven for 25 minutes.
Remove from the oven and dollop the goat cheese over any exposed tomatoes. Place back in the oven, increase temperature to 475 and bake another 10 minutes or until nicely browned. Serve at room temperature with some extra sprigs of thyme.