If you tend your own garden, you probably have an abundance of ripe tomatoes this time of year. What to do with so many? Make this savoury cobbler that showcases their deliciousness!
Use organic ingredients when possible
6 medium-sized tomatoes (about 6 cups worth), sliced ½-inch thick
1 large leek, sliced and cleaned or ½ sweet onion, sliced
2 large cloves garlic, minced
2 tbsp avocado oil or olive oil
2 tbsp all-purpose flour
1 tsp sea salt
Several grindings of black pepper
¼ tsp hot chili flakes (optional)
1 tbsp each fresh oregano and thyme, finely chopped (or 1 tsp each dried)
1/3 cup rolled oats
½ cup whole milk
½ cup all-purpose flour
1 tsp baking powder
Pinch each of sea salt and freshly ground black pepper
3 tbsp cold grass-fed butter, cut into ½-inch cubes
1/3 cup real aged cheddar cheese, grated
3 tbsp parmesan cheese, finely grated
Preheat the oven to 425 degrees F. If the tomatoes are very juicy, place the slices in a colander to drain a bit.
In a large oven-proof skillet, sauté the leeks and garlic in oil over medium heat for 5 minutes. Mix the flour with the sea salt, black pepper, and chili flakes; add to the leeks. Cook 1 minute while stirring. Layer in the tomatoes, oregano, and thyme; stirring rapidly, but gently, to evenly distribute the flour.
Soak the rolled oats with the milk briefly in a small bowl. In another larger bowl, combine the flour, baking powder, sea salt, and pepper. Using the tips of your fingers, two forks, or a pastry cutter, work the cold butter cubes into the flour until it resembles coarse crumbs (about the size of small peas). Mix in the cheddar cheese. Add the soaked rolled oats and milk; stir just until the flour mixture is all moistened. Drop by 6 small, slightly flattened spoonfuls over the tomatoes; top with a sprinkling of the parmesan cheese.
Bake for 25 to 30 minutes or until the topping is golden brown and tomatoes are bubbling. Serve with a lovely garden salad or steamed baby artichokes with garlic butter and a pinch of sea salt.