This Tomato, Corn, Ricotta & Parmesan Cobbler is a savory delight perfect for a summer brunch or dinner. Combining fresh cherry tomatoes, sweet corn, and creamy ricotta with a golden, cheesy cobbler topping, this dish brings together the best of summer produce. Here’s an in-depth recipe to guide you through the preparation, along with tips, variations, and answers to frequently asked questions.
Ingredients
For the Cobbler Topping:
- 1 7/8 cups (235g) all-purpose flour
- 5 ounces ricotta cheese
- 5 ounces polenta or fine cornmeal
- 1 teaspoon bicarbonate of soda
- 1½ teaspoons baking powder
- 1 teaspoon white sugar
- 4 ounces chopped cold butter
- 8 ounces buttermilk
For the Filling:
- 2 pounds halved cherry tomatoes
- 1 tablespoon balsamic vinegar
- 2 corn cobs, with kernels cut off the cobs
- Leaves picked off 4 thyme sprigs
- 2 minced garlic cloves
- ½ teaspoon salt
- 2 chopped yellow onions
- 2½ tablespoons olive oil
- 1 ounce shredded parmesan cheese
Instructions
1. Prepare the Filling
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Cook the Onions: In a large skillet, heat the olive oil over medium heat. Add the chopped onions and cook until they are soft and translucent, about 8-10 minutes.
- Combine Ingredients: In a large bowl, combine the halved cherry tomatoes, corn kernels, cooked onions, minced garlic, thyme leaves, balsamic vinegar, and salt. Mix well.
- Transfer to Baking Dish: Pour the mixture into a 9×13-inch baking dish and spread it out evenly.
2. Prepare the Cobbler Topping
- Mix Dry Ingredients: In a large bowl, whisk together the flour, polenta (or cornmeal), bicarbonate of soda, baking powder, and white sugar.
- Cut in Butter: Add the chopped cold butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add Wet Ingredients: Add the ricotta cheese and buttermilk to the flour mixture. Stir until just combined; the dough will be sticky.
3. Assemble and Bake
- Add Topping: Drop spoonfuls of the cobbler topping over the tomato and corn mixture. Spread it out gently with a spatula, leaving some gaps for the filling to peek through.
- Add Parmesan: Sprinkle the shredded parmesan cheese evenly over the cobbler topping.
- Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the topping is golden brown and cooked through, and the filling is bubbly.
4. Serve
- Cool Slightly: Allow the cobbler to cool for about 10 minutes before serving to let the flavors meld and the filling set slightly.
- Serve: Scoop servings onto plates and enjoy while warm.
Cook’s Tips and Variations
Tips:
- Cold Butter: Ensure the butter is very cold before cutting it into the flour mixture. This helps create a flaky, tender topping.
- Fresh Ingredients: Use the freshest cherry tomatoes and corn you can find for the best flavor.
- Cheese: Feel free to use other cheeses like mozzarella or a sharp cheddar for a different flavor profile.
Variations:
- Spicy Cobbler: Add a finely chopped jalapeño or a pinch of red pepper flakes to the filling for a bit of heat.
- Herb Variation: Substitute the thyme with basil, rosemary, or oregano for a different herbal note.
- Vegetable Additions: Add other vegetables like diced bell peppers, zucchini, or eggplant to the filling for extra nutrition and flavor.
- Meaty Twist: Add cooked bacon, sausage, or shredded chicken to the filling for a heartier dish.
Frequently Asked Questions (FAQs)
Q: Can I make this cobbler gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure that your baking powder and other ingredients are also gluten-free.
Q: Can I use canned corn instead of fresh?
A: Yes, you can use canned corn. Make sure to drain and rinse it well before adding it to the filling.
Q: Can I make this cobbler ahead of time?
A: You can prepare the filling and the cobbler topping separately up to a day in advance. Store them in the refrigerator and assemble just before baking.
Q: How do I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Q: Can I freeze this cobbler?
A: Yes, you can freeze the baked cobbler. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven before serving.
This Tomato, Corn, Ricotta & Parmesan Cobbler is a versatile and delicious dish that showcases the best of summer produce. Its savory filling and golden, cheesy topping make it a perfect choice for any meal. Whether you’re hosting a brunch or looking for a satisfying dinner option, this cobbler is sure to impress. Enjoy the delightful combination of fresh tomatoes, sweet corn, and creamy ricotta in every bite!
