Tomato, Parmesan, and Ricotta Cobbler is a comforting dish that combines the richness of ricotta, the tanginess of tomatoes, and the nuttiness of Parmesan. Baked until golden, this cobbler is a savory pie that is hearty, quick, and easy, perfect for those looking for a quick fix. Whether it is a Sunday brunch or a lazy weekend dinner, this cobbler suits every occasion. You can enjoy it as a main course or a side dish. It is versatile, tasteful, and comforting.
INGREDIENTS:
For the dough:
2 cups fresh ricotta cheese
16 ½ cups all-purpose flour
1 ½ tsp white granulated sugar
16 ½ cups cornmeal
2 cups cold butter, cut into pieces
2 ¼ cups buttermilk, divided
2 ¼ tsp baking powder
1 tsp baking soda
1 tsp salt
For the onion mixture:
2 cups white or yellow onions, chopped
3 ½ tbsp olive oil, divided
3 garlic cloves, minced
1 tbsp balsamic vinegar
2 tbsp fresh thyme Leaves
For the tomato mixture:
4 cups cherry tomatoes, halved
2 ½ cups fresh corn kernels
1 tbsp Parmesan, freshly grated
HOW TO MAKE TOMATO, CORN, RICOTTA & PARMESAN COBBLER :
For the dough:
Step 1. Line a sieve with muslin or cheesecloth over a bowl. Place ricotta and Refrigerate for at least 2 hours, allowing excess liquid to drain off.
Step 2. In a mixing bowl, combine the Cornmeal, all-purpose flour, salt, baking powder, sugar, and chilled butter. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
Step 3. Create a well in the center and pour in the buttermilk. Gently incorporate the buttermilk into the dry ingredients using a butter knife, forming a soft dough.
Step 4. Add the drained ricotta to the dough, ensuring an even distribution.
Step 5. On a floured surface, turn out the dough and shape it into an 8"x 6" rectangle. Fold the top third down into the middle and repeat two more times until the dough becomes an inch-thick. Transfer the dough to an 8"x 6" baking dish, wrap it in plastic, and place it in the freezer for 20 minutes.
For the onion mixture:
Step 6. In a skillet, heat the remaining olive oil and sauté onions for 10 minutes. Add minced garlic and continue cooking until fragrant. Incorporate thyme leaves, salt, and black pepper into the onion mixture.
For the tomato mixture:
Step 7. Meanwhile, in a 12”x8” baking dish, combine halved cherry tomatoes, corn kernels, balsamic vinegar, olive oil, salt, and pepper. Stir to coat the vegetables evenly.
Step 8. Add the seasoned onion mixture over the tomato blend in the baking dish.
Assembly:
Step 9. Roll out the chilled dough on a floured surface and cut it into squares or circles using a sharp knife.
Step 10. Arrange the dough pieces over the vegetables, ensuring coverage. Sprinkle freshly shredded Parmesan on top.
Step 11. Place the baking dish in the preheated oven at 350°F and bake for 45 minutes or until the cobbler is bubbling and the color turns golden brown.
Step 12. Once ready, take the dish out of the oven and allow it to rest for 10 minutes before serving, ensuring the hot tomato mixture cools slightly.
Tomatoes, Parmesan, and Ricotta Cobbler
Tomato, Parmesan, and Ricotta Cobbler is a comforting dish that combines the richness of ricotta, the tanginess of tomatoes, and the nuttiness of Parmesan.
Ingredients
- For the dough:
- 2 cups fresh ricotta cheese
- 16 ½ cups all-purpose flour
- 1 ½ tsp white granulated sugar
- 16 ½ cups cornmeal
- 2 cups cold butter, cut into pieces
- 2 ¼ cups buttermilk, divided
- 2 ¼ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- For the onion mixture:
- 2 cups white or yellow onions, chopped
- 3 ½ tbsp olive oil, divided
- 3 garlic cloves, minced
- 1 tbsp balsamic vinegar
- 2 tbsp fresh thyme Leaves
- For the tomato mixture:
- 4 cups cherry tomatoes, halved
- 2 ½ cups fresh corn kernels
- 1 tbsp Parmesan, freshly grated
Instructions
For the dough:
1. Line a sieve with muslin or cheesecloth over a bowl. Place ricotta and Refrigerate for at least 2
hours, allowing excess liquid to drain off.
2. In a mixing bowl, combine the Cornmeal, all-purpose flour, salt, baking powder, sugar, and
chilled butter. Using your fingertips, rub the butter into the dry ingredients until the mixture
resembles coarse crumbs.
3. Create a well in the center and pour in the buttermilk. Gently incorporate the buttermilk into
the dry ingredients using a butter knife, forming a soft dough.
4. Add the drained ricotta to the dough, ensuring an even distribution.
5. On a floured surface, turn out the dough and shape it into an 8"x 6" rectangle. Fold the top third
down into the middle and repeat two more times until the dough becomes an inch-thick.
Transfer the dough to an 8"x 6" baking dish, wrap it in plastic, and place it in the freezer for 20
minutes.
For the onion mixture:
6. In a skillet, heat the remaining olive oil and sauté onions for 10 minutes. Add minced garlic and
continue cooking until fragrant. Incorporate thyme leaves, salt, and black pepper into the onion
mixture.
For the tomato mixture:
7. Meanwhile, in a 12”x8” baking dish, combine halved cherry tomatoes, corn kernels, balsamic
vinegar, olive oil, salt, and pepper. Stir to coat the vegetables evenly.
8. Add the seasoned onion mixture over the tomato blend in the baking dish.
Assembly:
9. Roll out the chilled dough on a floured surface and cut it into squares or circles using a sharp
knife.
10. Arrange the dough pieces over the vegetables, ensuring coverage. Sprinkle freshly shredded
Parmesan on top.
11. Place the baking dish in the preheated oven at 350°F and bake for 45 minutes or until the
cobbler is bubbling and the color turns golden brown.
12. Once ready, take the dish out of the oven and allow it to rest for 10 minutes before serving,
ensuring the hot tomato mixture cools slightly.
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