Tomato Cobbler

I’ve been dancing around purchasing this cookbook for a while and recently gave in and purchased it.

It is no secret that I have an enormous cookbook addiction. Just take a gander at the space eaten up on my iPad from the Kindle app or the over-flowing shelves my husband made me for the kitchen to house my obsession.

It’s that time of year when my garden is giving up jeweled gifts of cherry tomatoes in oranges, reds and yellows.  And I confess, I bought this book solely for the purpose of making this recipe (by the creative genius Author and Huckleberry Bakery & Café’s Co-Owner and Head Baker, Zoe Nathan)   but then became hopelessly lost in reading through all of its stunning pages of photos and recipes one night while sitting on the deck at dusk on our new double lounge chair.

Side Note: if it weren’t for June bugs, I’d be sleeping out there regularly!

The book (Huckleberry: Stories, Secrets, and Recipes From Our Kitchen, Chronicle Books LLC, Publisher) is laden with everything that makes me happy, especially numerous recipes using all the beloved vegetables I know and crave.  And now that our little ladies are happily and abundantly producing eggs, get this….there is a section called “hearty plates with an egg on top”!

PERFECTION!

Zoe, a former baker for Tartine Bakery in San Francisco (remember my story about waiting in the rain after the Uber driving made me carsick for Tartine?) and her hubby Josh run this amazing eatery and the seasonally changing menu is served at Huckleberry and it all is made on site, using the best quality ingredients, including organic flour and pantry staples, Valrhona chocolate and farmers-market produce.

We visited Santa Monica a few years back and I can’t tell you how grieved my foodie spirit is that I hadn’t heard of Huckleberry at that point. If you get a chance and you’re out there please fulfill my wishes by visiting them at:

HUCKLEBERRY
1014 Wilshire Blvd
Santa Monica CA 90401
website

I had to begin my journey into this amazing book however, with this, the recipe that I couldn’t shake out of my mind from the first time I saw it – an iron skillet covered in roasted cherry tomatoes kissed with thyme and olive oil and nestled among warmed dollops of goat cheese and whole-wheat flour and cornmeal biscuits.

This dish exceeded my expectations and I will be using up those cherry tomatoes on it again and again and eagerly perusing the rest of the book to make more of the delicious recipes within.

(Recipe given with permission from Huckleberry)

Tomato Cobbler by Huckleberry Bakery & Café’s Co-Owner and Head Baker, Zoe Nathan

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BISCUIT TOPPING

3 tbsp whole-wheat flour

¾ cup/100 g all-purpose flour

3 ½ tbsp cornmeal

2 ¼ tsp baking powder

1 ½ tbsp sugar

½ tsp kosher salt

½ cup + 1 tbsp/130 g cold unsalted butter, cubed

3 ½ tbsp cold buttermilk

FILLING

5 cups/900 g cherry tomatoes

2 tbsp extra-virgin olive oil

4 sprigs fresh thyme

1 tsp kosher salt

1 batch Egg Wash

4 to 6 tbsp/55 to 85 g goat cheese

Serves 4

Directions:

1) To make the biscuit topping: Combine the whole-wheat flour, all-purpose flour, cornmeal, baking powder, sugar, and salt in a very large bowl. Stir to blend. Toss the butter with the flour mixture. Work the butter between your fingertips until the pieces are pea- and lima bean-size. Add the buttermilk and lightly toss to distribute.

2) Dump the dough onto a clean work surface. Begin by firmly pressing the entire surface of the dough with the heel of your palm. Toss and squeeze the dough to redistribute the wet and dry patches. Repeat, pressing thoroughly again with the heel of your palm, and continue pressing, tossing, and squeezing until it begins to hold together. But but sure not to overwork the dough! It should stay together but you should still see pea-size bits of butter running through it.

3) Press the dough into a disc ¾ in/2 cm thick. Cut the dough into nine biscuits. Transfer to an ungreased sheet pan and freeze for 1 to 2 hours. Preheat your oven to 350?F/180?C.

4) To make the filling: Combine the cherry tomatoes, olive oil, 2 sprigs of the thyme, and the salt in an ovenproof sauté pan. Cover and cook over high heat until the tomatoes begin to soften, 2 to 3 minutes. Uncover and continue cooking until all the tomatoes burst slightly.

5) Brush the frozen biscuits with egg wash and arrange them, 1 in/2.5 cm apart, on top of the tomato mixture in the skillet. Bake for 25 minutes. Remove briefly and quickly dollop the goat cheese between the biscuits over any exposed tomato. Return to the oven, increasing the temperature to 475?F/240?C, and continue baking until the top is nicely browned, about 10 minutes longer. Serve warm or at room temperature, topped with the remaining thyme.

This is best eaten the day it’s made.

7.8.1.2

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