Tomato Cobbler With Ricotta Biscuits
- Total Time
- 1½ hours, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup whole-milk ricotta
- 2½cups/320 grams plus 2 tablespoons cake flour, plus more for dusting
- 1tablespoon plus ¼ cup/50 grams granulated sugar
- Kosher salt and freshly ground black pepper
- 1½teaspoons baking powder
- 1teaspoon baking soda
- ½cup/115 grams unsalted butter (1 stick), cut into cubes and chilled
- 1cup/240 milliliters buttermilk, plus 2 tablespoons for brushing
- 2 to 2½pounds cherry tomatoes or Sungold tomatoes
- ¼cup/60 milliliters extra-virgin olive oil
- 1tablespoon sherry vinegar
- 2sprigs fresh thyme
Nutritional analysis per serving (10 servings)
336 calories; 17 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 6 grams protein; 486 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the ricotta: Strain the ricotta in a cheesecloth or fine-mesh strainer for at least 30 minutes. When it’s ready to use, squeeze to get rid of any excess moisture.
- Step 2
Prepare the ricotta biscuits: Put 2½ cups cake flour, 1 tablespoon sugar, 1 teaspoon salt, baking powder and baking soda into a large bowl and whisk to combine. Transfer to the freezer to chill for about 20 minutes. Add the butter to the bowl and smear the pieces between your fingers, pinching them to make thin pieces and smushing these into the flour mixture until no big pieces are left.
- Step 3
Make a well in the middle of the bowl and gradually pour in 1 cup buttermilk while using a fork to fluff in the flour from the sides of the bowl until you form a shaggy-looking dough. Crumble in the ricotta and loosely incorporate with your fingers.
- Step 4
Scrape the dough onto a lightly floured surface and use your hands to shape it into a roughly 4-inch-by-6-inch rectangle. Fold into thirds and flatten back to the same size with your hands; repeat two more times, flattening the dough out until about 1-inch thick. Refrigerate the dough for 20 minutes.
- Step 5
Position a rack in the center of the oven, and heat oven to 350 degrees. Cut about half the tomatoes in half. In a 2-quart baking dish, combine all the tomatoes, olive oil, vinegar and thyme sprigs with the remaining ¼ cup sugar and 2 tablespoons cake flour. Season generously with salt and pepper, and let sit while you prepare the biscuit dough.
- Step 6
Lay the biscuit dough out onto a lightly floured surface. Cut into 2-inch squares or circles and arrange in a single layer over the tomatoes — you should have around 10 to 12 biscuits. Roll and cut scraps, or just bake the scraps separately to snack on. Brush the remaining 2 tablespoons buttermilk on top of the biscuits, and bake for 45 minutes, until the tomato mixture has bubbled up and the biscuits are browned on top. Allow to cool, and serve warm or at room temperature, finishing with a sprinkle of salt and pepper.
Private Notes
Comments
Sugar has a difficult, bad flavor in my mouth. A quarter cup plus Tbs is quite a lot of sugar, one that could affect ingredient and/or baking chemistry, etc. I would like to know whether it can be omitted altogether. Thanks for advice.
I have some very ripe peaches, and think this would be a perfect use for them, instead of tomatoes.
Read the recipe, people! 1 Tbsp of sugar goes in the biscuits; one-quarter cup of sugar goes in the tomatoes.
I mixed together the biscuits, folded the dough as instructed, then looked over to see the ricotta draining in the sink. I was still able to incorporate it, and they turned out nice and fluffy, probably thanks to the delicate cake flour. Such an interesting dish — I like how this toes the sweet/savory line. It’s not so much sugar that they’re “candied.” Some basil or chives would add a nice pop of green at the end. I’d love to try adding some peaches or even mint sometime.
Follow up from my previous comment: I don’t know how you fit 10-12 (2-inch square) biscuits in a 2qt pan. I got 8 normal-sized biscuits out of this. It’s more like 4 servings, which is about 1/2 cup tomatoes and two biscuits per person. Ten servings would be an appetizer size per person.
Great recipe but we were anxious & it really needed 50 minutes at 350 in our situation. I pulled it after 40 minutes & interior sections of biscuits were raw closest to the tomatoes. I also added quite a bit of salt but it really needs a lot to bring this up. I used homegrown cherry tomatoes & homemade ricotta and the biscuits were super tender.