Tomato and cheese cobbler: a comforting British classic

Ingredients for Tomato-and-cheese cobbler

• 1,125 g mixed heirloom tomatoes, cored, sliced 0.5 cm thick

• 15 ml plus 2.5 ml kosher salt

• 10 ml freshly ground black pepper

• 7.5 ml baking powder

• 2.5 ml baking soda

• 180 g plain flour, plus more for surface

• 70 g cold unsalted butter, cut into 1.5 cm pieces

• 160 ml buttermilk

• 60 g finely chopped chives

• 115 g coarsely grated sharp cheddar (about 150 g), divided

• 30 ml extra-virgin olive oil

• 6 sprigs thyme

• 1 large egg

How to make Tomato-and-cheese cobbler

1. Preheat the oven to 200°C (fan) or 220°C (conventional).

2. Gently toss the tomato slices with 15 g of salt in a medium bowl, then arrange them in an even layer on paper towels. Let them sit for about 15 minutes until most of the juices are released. Pat the tomatoes dry with additional paper towels.

3. In a large bowl, whisk together the pepper, baking powder, baking soda, 190 g of flour, and ½ tsp of salt. Cut in the butter using a pastry cutter or two butter knives until the mixture resembles pea-sized pieces. Stir in the buttermilk, chives, and 75 g of cheese with a wooden spoon until a shaggy dough forms.

4. Turn the dough out onto a lightly floured work surface. Gently knead the dough 2–3 times until it just comes together, taking care not to overwork it. Roll the dough out to a thickness of about 2 cm. Cut out biscuits using a 5 cm flour-dipped biscuit cutter or a small glass. Transfer the biscuits to a plate or baking tray and chill until ready to use.

5. Pour oil into a large, deep heatproof frying pan or braising dish. Arrange the tomato slices in even layers in the pan (you should have about 3 layers) and top with thyme. Roast in the oven until the tomato juices start to bubble, about 15–20 minutes.

6. Discard the thyme sprigs. Flatten the tomatoes into an even layer with a spatula, then sprinkle with the remaining 75 g of cheese. Arrange the chilled biscuits over the tomatoes, spacing them about 2.5 cm apart.

7. In a small bowl, whisk together the egg and 15 ml of water. Brush the biscuits with the egg wash. Bake in the oven until the biscuits are golden brown and firm to the touch, about 18–20 minutes.

8. Allow to cool for 5–10 minutes before serving.

Do Ahead: The dough can be formed into biscuits up to 8 hours in advance. Keep them chilled.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.