Tomato, Corn, Ricotta & Parmesan Cobbler is a savory dish that combines juicy tomatoes, sweet corn, and creamy ricotta cheese, topped with a buttery, cheesy biscuit-like topping. This unique cobbler is a perfect side dish or vegetarian main, bringing a blend of comforting flavors and textures to the table. Let’s bring this rustic dish to life!
Table of Contents
- Ingredients
- Instructions
- Cook’s Notes and Tips
- Variations
- Serving Suggestions
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
For the Filling
- 3 cups cherry or grape tomatoes, halved
- 2 cups fresh or frozen corn kernels
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
For the Cobbler Topping
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/2 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
- 1/4 cup whole milk
- 2 tablespoons chopped fresh basil
Instructions
Prepare the Filling
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Cook the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute.
- Combine the Ingredients: Add the halved cherry tomatoes and corn kernels to the skillet. Season with salt, black pepper, and fresh thyme. Cook for 5-7 minutes until the tomatoes begin to soften and release their juices.
- Transfer to Baking Dish: Transfer the tomato and corn mixture to a greased 9×13-inch baking dish or a similar-sized ovenproof dish.
Prepare the Cobbler Topping
- Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in the Butter: Add the cold butter pieces to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Add Wet Ingredients: Stir in the grated Parmesan, ricotta cheese, whole milk, and chopped basil until just combined. The dough should be slightly sticky but hold together.
- Assemble and Bake: Drop spoonfuls of the cobbler dough over the tomato and corn mixture in the baking dish. It’s okay if some of the filling is visible.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and cooked through, and the filling is bubbling.
- Cool and Serve: Let the cobbler cool for about 5-10 minutes before serving. Enjoy warm.
Cook’s Notes and Tips
- Tomato Variety: Cherry or grape tomatoes work best for this recipe as they are sweeter and have a concentrated flavor.
- Cutting Butter: Ensure the butter is cold for the best biscuit-like texture. You can also use a food processor to cut in the butter quickly.
- Basil Substitute: Fresh basil adds a nice flavor, but you can substitute it with other fresh herbs like parsley or thyme if preferred.
Variations
- Cheddar Topping: Substitute Parmesan with sharp cheddar cheese for a different flavor profile.
- Spicy Cobbler: Add 1/4 teaspoon of crushed red pepper flakes to the filling for a bit of heat.
- Vegetable Additions: Add diced zucchini or bell peppers for extra veggies and color.
Serving Suggestions
- Green Salad: Serve with a crisp green salad with a lemon vinaigrette for a fresh contrast to the rich cobbler.
- Grilled Chicken: Pair this cobbler with grilled or roasted chicken for a complete meal.
- Bread: Serve with crusty bread to soak up the delicious juices from the tomatoes and corn.
Frequently Asked Questions (FAQs)
Can I Make This Dish Ahead of Time?
Yes, you can prepare the filling ahead of time and store it in the refrigerator. When ready to bake, prepare the cobbler topping, assemble, and bake as directed.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
Can I Freeze This Cobbler?
It’s best to freeze the filling separately. Allow it to cool completely, then store in a freezer-safe container for up to 2 months. When ready to bake, thaw and add the fresh cobbler topping before baking.
Can I Use Canned Corn?
Yes, you can use canned corn. Just make sure to drain it well before adding it to the dish.
Tomato, Corn, Ricotta & Parmesan Cobbler is a delightful blend of sweet summer vegetables and creamy, cheesy topping that brings comfort to the table. Whether you’re serving it as a side dish or the star of your meal, this savory cobbler is sure to impress with its burst of flavors. Gather your ingredients, bake, and enjoy this comforting dish with your loved ones!
Happy Cooking!