Tomato & brie cobbler
I’ve spent what feels like forever waiting for my homegrown tomatoes to become deliciously ripe and ready to eat. They have, however, flatly refused to co-operate. I don’t know if it’s the weather or our shoddy light-weight greenhouse but they are not playing ball. I have a plan though. I’m going to cook the sweetness out of them. Roasting them in the oven with sweet red onions and plenty or aromatics before topping them with a rich golden crust has made me forget all about how insipid they were to start with.
1 tbsp olive oil
1/2 red onion
2 cloves garlic
1 tsp dried mixed herbs
salt and black pepper to taste
240g plain flour
2 tsp baking powder
Pre-heat your oven to 190°c and lightly grease a baking dish. Finely slice the onion and the garlic and chop the tomatoes into halves or quarters, depending on how big they are. Toss all of this with the oil, herbs and salt and pepper in the baking dish. Roast the tomato mix for around 20 minutes until the onions are soft and the tomatoes are starting to caramelize around the edges.
To make the topping sift together the flour and baking powder before rubbing in the butter, lightly with your fingertips. Beat together the eggs and the milk and use this to bring the butter and flour together to form a soft, droppable dough.
Dice the brie and scatter half of it over the tomatoes before dolloping on the topping. Dot the remaining cheese over the top of this and bake for a further 20 minutes, by which time the topping should have puffed up, feel springy and light and be invitingly golden.