Cherry Tomato and Goat Cheese Cobbler

I keep coming back to the book Huckleberry. I had a feeling this would happen when I first read it. I haven’t baked my way entirely through the Muffins chapter yet, but I did find out just how delicious the Chocolate Chunk Muffins are. And, I don’t know how I haven’t baked the Blueberry Brioche or made the Brown Rice Quinoa Pancakes yet but I will eventually. Lately, I’ve been flipping back through the pages of all the savory dishes for breakfast or brunch. The photos of the sandwiches cause serious cravings. The Fried Green Tomato and Spicy Slaw Tartine and the Smashed Avocado Toast with Hard-Boiled Eggs and Anchovy Dressing will need to happen soon. But then, I remembered this lovely tomato cobbler that Barbara showed on her blog back in April. Roasted cherry tomatoes were topped with biscuits made with a mix of whole wheat flour, all-purpose flour, and cornmeal. I had pretty, little Juliet red tomatoes, Sungold yellow cherry tomatoes, and local heirloom cornmeal, and the time was right for this cobbler. It’s pretty quick and easy to prepare, and it’s even easier if you make the biscuits in advance and leave them in the freezer. 

To start the biscuits, whole wheat flour, all-purpose flour, cornmeal, baking powder, and salt were combined. Butter was worked into the flours by hand, and this is the way I almost always make pastry, scones, or biscuits. You can really feel how well the butter is getting worked in, and you stop when the butter pieces are broken up just enough. Buttermilk was added to bring the dough together, and it was transferred to a board to knead a couple of times. The biscuits were cut, and they were placed on a baking sheet in the freezer. I made them a couple of days in advance. For the cobbler, cherry tomatoes were cooked on top of the stove, and I added some garlic and crushed red chiles. Once they were softened, I transferred them to a baking dish. The tomatoes were topped with the biscuits, and the biscuits were brushed with an egg wash. The cobbler baked for about 25 minutes, and then goat cheese was sprinkled around between the biscuits. The oven temperature was increased, and the cobbler went back in for another 10 minutes. I topped the cobbler with chopped basil before serving. 

Juicy, roasted, summer tomatoes with fresh, mild goat cheese and buttery biscuits make a lovely, leisurely meal for a weekend morning. The biscuits rise and turn golden on top while soaking up tomato juices from below for a great crisp and tender texture contrast. Looking at how many other dishes I want to try in this book, some breakfast-for-dinner nights will come in handy. 

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