There is nothing not amazing about this dish.
I know that’s a horribly-put-together sentence, grammatically speaking, but it can’t be helped because I’m still in the haze of having eaten this amazing dinner.
A couple of years ago my friend had an awesome cooking blog that was basically my kitchen bible. One day she posted this tomato cobbler recipe and with the way she raved about how good it was, it was too tempting not to try. And ever since I too was able to partake in its amazingness, it’s never left the back of my mind as the perfect summer recipe that I crave any time of year.
But it’s almost summer and that’s good enough for me; the local farmer’s market is already full of awesome, inspirational veggies. So, armed with a fresh bundle of rhubarb and already tasting warm pinched cherry tomatoes, I delved into this recipe after work and a yoga session to cap off the day right.
It has two parts – the filling and the topping – but despite that, it’s pretty easy to make.
Preheat oven to 375 F
What You Need for the Filling:
- 3 pints cherry tomatoes
- One large onion, sliced thin
- 2 cloves garlic, peeled and minced
- 1 cup chopped rhubarb
- 1 tbsp olive oil
- 3 tbsp flour
What You Need for the Topping:
- 1 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 2 tsp baking soda
- 1/2 tsp baking powder
- pinch of salt
- 4 oz blue cheese crumbles (or extra if you’re cheese-addicted like me)
- 1 cup buttermilk
- 1 stick butter (8 tbsp) melted
Start by prepping the filling. Heat oil on low-medium in a large skillet. Add onion slices and cover, letting them caramelize. When they’ve become softer and begin to look translucent, add the rhubarb and garlic, stirring for about 5-8 minutes until the rhubarb softens. Remove from heat before the rhubarb totally breaks down and becomes mushy.
Add cherry tomatoes and 3 tbsp of flour to the rhubarb/onion filling and mix well, making sure the tomatoes are fully coated.
Pour the filling mixture into an 8×11 baking dish and pop the filling mixture into the oven for about 20 minutes. Take them out when the tomatoes are looking hot and pinchy.
In a medium bowl, mix the whole wheat flour, the all-purpose flour, baking soda, baking powder and salt together.
In a separate, larger bowl, mix the buttermilk and melted butter, whisking well.
Slowly add the flour mixture to the buttermilk mixture, stirring well. Then add the blue cheese and mix thoroughly. It will start to become dough-y.
Put this whole shebang back in the oven for another 20-25 minutes (check it though – the topping will burn easy if it’s in for too long!)
Give it some time to cool, even though that will be hard, and delve in! Works great as leftovers too!
Pro Tip: I have 2. First, as you guessed this is not a Gluten-Free recipe. But it easily could be by substituting the flour and using any gluten-free biscuit recipe you have for the topping! My second tip is that you will likely have biscuit dough leftover so make some biscuits! #duh