This Tomato, Corn, Ricotta & Parmesan Cobbler is a unique and hearty dish that brings together the sweetness of cherry tomatoes and corn with the rich creaminess of ricotta cheese and Parmesan. It’s perfect as a comforting vegetarian main course or a delightful side for any meal. The blend of flavors and textures—soft, cheesy biscuit topping with a juicy, garlicky filling—makes this cobbler an instant hit.
Ingredients:
- 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
- 2 pounds halved cherry tomatoes
- 8 ounces buttermilk
- 1 tablespoon balsamic vinegar
- 2 corn cobs, kernels cut off
- 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. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
2. Prepare the Tomato and Corn Filling:
- In a large skillet, heat 2½ tablespoons olive oil over medium heat.
- Add the chopped yellow onions and sauté until they become soft and translucent, about 5-7 minutes.
- Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
- Stir in the halved cherry tomatoes, corn kernels, and thyme leaves, and cook for about 5-8 minutes until the tomatoes start to release their juices and the corn is slightly tender.
- Season the mixture with ½ teaspoon salt and black pepper to taste.
- Pour in 1 tablespoon balsamic vinegar and stir to combine. Let the mixture simmer for another 2-3 minutes, then remove from heat.
- Transfer the tomato-corn mixture into a 9×13-inch baking dish or any similarly sized oven-safe dish, spreading it out evenly.
3. Make the Ricotta Biscuit Topping:
- In a large mixing bowl, combine 1 7/8 cups (235g) all-purpose flour, 5 ounces polenta (fine cornmeal), 1 teaspoon bicarbonate of soda, 1½ teaspoons baking powder, and 1 teaspoon white sugar.
- Cut the 4 ounces cold butter into small cubes and add them to the dry ingredients. Using your fingers or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs.
- Stir in 5 ounces ricotta cheese.
- Gradually pour in the 8 ounces buttermilk while stirring gently to form a soft dough. Be careful not to overmix, as this could result in tough biscuits.
4. Assemble the Cobbler:
- Using a large spoon or an ice cream scoop, drop dollops of the ricotta biscuit dough over the top of the tomato-corn filling in the baking dish. It’s fine if some of the filling is still visible between the biscuit drops.
- Sprinkle the 1 ounce of shredded Parmesan cheese evenly over the biscuit dough for extra cheesy goodness.
5. Bake the Cobbler:
- Place the assembled cobbler in the preheated oven and bake for 30-35 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.
- If the biscuit tops are browning too quickly, you can loosely cover the cobbler with aluminum foil halfway through baking.
6. Serve and Enjoy:
- Let the cobbler cool for a few minutes before serving to allow the flavors to meld together.
- Serve the cobbler warm as a main dish or as a side, optionally garnished with extra thyme leaves or a drizzle of balsamic glaze.
Tips for the Perfect Cobbler:
- Cold Butter is Key: Using cold butter in the biscuit dough ensures a light, flaky texture. Try not to handle the dough too much to prevent the butter from melting before baking.
- Mix the Dough Gently: Overmixing the biscuit dough can result in tough biscuits. Stir just until the ingredients come together for the lightest, fluffiest topping.
- Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 8 ounces of milk. Let it sit for 5 minutes, and you’ll have a quick buttermilk substitute.
- Add Extra Veggies: If you’d like to bulk up the filling, feel free to add other vegetables such as zucchini, bell peppers, or mushrooms. They’ll complement the sweetness of the corn and tomatoes beautifully.
- Ricotta Cheese: If you don’t have ricotta cheese on hand, you can substitute it with cottage cheese or even goat cheese for a tangier flavor.
- Gluten-Free Option: For those avoiding gluten, substitute the all-purpose flour with a gluten-free flour blend that works well for baking, and use gluten-free cornmeal.
Why You’ll Love This Tomato, Corn, Ricotta & Parmesan Cobbler:
- Savory-Sweet Flavors: The juicy sweetness of roasted cherry tomatoes pairs perfectly with the crunchy sweetness of fresh corn. When combined with the richness of ricotta and Parmesan, it’s a savory-sweet flavor explosion.
- Comforting and Hearty: This cobbler has all the comforting warmth of a classic casserole, but with a modern, fresh twist thanks to the seasonal veggies and herb-filled biscuit topping.
- Perfect for Any Occasion: Whether served as a side dish or a main course, this cobbler is a versatile and crowd-pleasing option for weeknight dinners, weekend brunches, or potluck gatherings.
- Vegetarian-Friendly: This dish is hearty enough to satisfy vegetarians and meat-eaters alike, making it an excellent option for when you need to serve a diverse group of diners.
- Beautiful Presentation: With its golden biscuit topping and colorful, bubbling filling, this cobbler is not only delicious but also visually stunning.
This Tomato, Corn, Ricotta & Parmesan Cobbler is an irresistible blend of summer’s best produce and comforting, cheesy goodness. It’s a dish you’ll find yourself craving again and again.
