Tomato, Corn, Ricotta & Parmesan Cobbler

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.