TOMATO COBBLER WITH RICOTTA BISCUITS
Nicole Rucker, the chef at Fiona in Los Angeles, makes biscuits with a particularly tender, cakelike crumb. Her secret: ricotta. Strain the cheese well to get rid of excess moisture, and don't be afraid to dust the dough with flour as you work, to keep it from getting oversaturated and sticky. The biscuits, baked atop a mix of tomatoes seasoned with sugar and vinegar, rise tall, with soft insides and crunchy, golden crusts. The dish lies somewhere between a savory course and sweet one, and you can serve it either way.
Provided by Tejal Rao
Categories casseroles, vegetables, dessert, side dish
Time 2h
Yield 10 servings
Number Of Ingredients 12
Steps:
- 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.
- Prepare the ricotta biscuits: Put 2 1/2 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.
- 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.
- 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.
- 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 1/4 cup sugar and 2 tablespoons cake flour. Season generously with salt and pepper, and let sit while you prepare the biscuit dough.
- 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.
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Yaakovah Hansen
[email protected]I would not recommend this recipe. It was a lot of work and the cobbler was not worth it.
Penelope Snyder
[email protected]This recipe is a waste of time. The cobbler was bland and tasteless.
wil swift
[email protected]I'm not sure what I did wrong, but my cobbler turned out dry and crumbly. It wasn't very good.
Maheesha Akalanka
[email protected]This cobbler is so delicious and easy to make. I'll definitely be making it again and again.
ladyamerias
[email protected]I've never made a cobbler before, but this recipe was so easy to follow. It turned out great and my family loved it.
Angie Hughes
[email protected]This is the best tomato cobbler recipe I've ever tried. It's the perfect balance of sweet and tart.
GabePvPz
[email protected]I made this cobbler for a brunch party and it was a huge hit. Everyone raved about how delicious it was.
Skyakin Gamer
[email protected]This is a great recipe for a summer potluck. It's easy to make and everyone will love it.
Shamsujjoha sopon
[email protected]I followed the recipe exactly and the cobbler turned out perfectly. It was delicious and everyone loved it.
Dipika Chaudhary
[email protected]This cobbler was easy to make and it turned out great! I'll definitely be making it again.
Jeffrey Sidelinker
[email protected]I'm not a big fan of tomatoes, but I loved this cobbler. The ricotta biscuits were amazing and the tomato filling was surprisingly good.
Chloe Larke
[email protected]This is one of my favorite recipes! The ricotta biscuits are so light and fluffy, and the tomato filling is perfectly sweet and tart.
Amnazulfiqar2014 Zulfiqar
[email protected]I've made this cobbler several times now and it's always a hit. It's the perfect summer dish to use up all those fresh tomatoes.
CH FAZAN
[email protected]The cobbler was a little too sweet for my taste, but I think that's because I used a sweeter variety of tomatoes. Next time I'll try using a less sweet variety.
Gregory Dent
[email protected]This was a fun and easy recipe to follow. I made it with my kids and they loved helping me out.
Elhoussein bousslame
[email protected]I'm not usually a fan of tomatoes, but this cobbler changed my mind. The flavors were amazing and the ricotta biscuits were so good that I could have eaten them on their own.
bentley staples
[email protected]This tomato cobbler was a huge hit with my family! The ricotta biscuits were light and fluffy, and the tomato filling was perfectly sweet and tart.