Now that those beautiful red fruits (let’s be honest, I much prefer to call them vegetables), are slowly trickling into farmer’s markets, I decided that it was time to share this recipe with you all. You don’t want to make a dish where the shining ingredient is a fruit or vegetable without it being the freshest it can be. Let’s face it, unless you have a local farm supplying your grocery store, the vegetables and fruits are most definitely subpar. Who wants to put all that time into a beautiful dinner or dessert when the main ingredient isn’t at its best? I know I don’t. So, when it comes to certain recipes, I make sure I have the best ingredients I can find. Which means, I have to wait for those veggies/fruits to be in season. I am okay with that.
That finally leads me to this tart. Or pie. Or whatever a cobbler really is. A part? (Baked in a pie crust but topped with a crumbly thing?) See what I did there? Yeah, I don’t know. Who makes up these names anyway? But, I am rambling. Moving on.
This cobbler is just what a savory pie should be. A flaky, buttery crust is filled with a little cheese, fresh from the garden tomatoes, some fresh herbs, and spinach, then topped with a beautiful, herby, crumbly mixture. Baked to perfection and you have yourself a killer, seasonal dish. Serve it with some fresh greens and you have dinner! Or lunch. This keeps well for several days in the refrigerator, so, leftovers! My favorite. I love going to the refrigerator for lunch and finding all the goodies leftover from dinner. It makes lunchtime so much easier and way more exciting. Find the freshest tomatoes you can, bonus if they come from your own garden, and make this cobbler for an upcoming dinner party. Or just for yourself and family!
Recipe adapted from For the Love of Pie
Tomato Tart with Savory Herb Cobbler
This savory cobbler is a great way to enjoy summer's bounty. Fresh tomatoes with basil and spinach make for a creamy filling with parmesan cheese. In a buttery crust and a biscuit-like topping this makes a wonderful dinner or lunch when served alongside a salad.
For the crust
- 6 ounces (about 1 1/2 cups) all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 8 Tablespoons butter, divided
- 1/2 teaspoon lemon juice or apple cider vinegar
- 3-6 Tablespoons cold water
For the filling
- 1 1/2 pounds heirloom tomatoes, cored and sliced 1/4-inch thick
- 1 cup grated fresh parmesan cheese
- 1/4 cup olive oil
- 1 cup roughly chopped spinach
- salt and pepper
- 2 Tablespoons chopped basil leaves
For the cobbler topping
- 1 cup all-purpose flour
- 4 Tablespoons grated cheddar cheese
- 2 Tablespoons roughly chopped rosemary and thyme
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 6 Tablespoons cold butter, cut into small cubes
- 4-8 Tablespoons heavy cream
- 1 egg beaten with 1 Tablespoon water, for egg wash
- For the crust, whisk together the flour, salt and baking powder in a large mixing bowl. Grate 2 tablespoons of the butter on a large hole cheese grater. Mix the grated butter into the flour mixture with your fingers until well incorporated and the mixture resembles cornmeal. Cut the remaining butter into cubes and work into the flour with your fingertips. You want small and bigger pieces of butter to ensure a flaky crust.
- Sprinkle the lemon juice and 3 tablespoons of water over the mixture and toss with your fingers, mixing just until the dough holds together. If the dough isn't holding together, mix in more water, 1 tablespoon at a time, just until the dough holds together. Try not to make the dough too wet or sticky! Once the dough has formed, gently form the dough into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour. Once sufficiently chilled, roll out on a lightly floured surface and fit into a 10-inch tart or pie pan, trimming and crimping the edges.
- Preheat the oven to 400ºF.
- Arrange half the tomato slices in the prepared pie crust. Sprinkle with a little salt. Sprinkle half of the parmesan cheese over the tomatoes, then drizzle half of the olive oil over the cheese. Spread half of the spinach over the tomatoes/cheese, and sprinkle with salt and pepper. Repeat layering process, tomatoes, salt, cheese, olive oil, spinach. Sprinkle the chopped basil over the top of the pie layers.
- To make the topping, combine the flour, cheddar cheese, herbs, baking powder and salt in a bowl of a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and mix until combined, about 3 minutes. Mix in the butter until the mixture is coarse and crumbly, 3-4 minutes. With the mixer on low speed, slowly drizzle in the cream. Mix just until the dough comes together, being careful not to over mix. Using your fingers or a small scoop, evenly dollop pieces of the topping over the filling. Brush the topping and crust with the egg wash. Sprinkle the topping with salt and pepper, and place in the oven. Bake for about 40 minutes, or until the cobbler topping is lightly browned. Remove from the oven and let cool slightly before serving.
Store, wrapped in plastic wrap or tinfoil in the refrigerator up to 3 days.