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A cast-iron skillet half-filled with tomato and goat cheese cobbler and a spoon resting in the skillet.
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4.89 / 9 votes

Tomato and Goat Cheese Cobbler

This tomato and goat cheese cobbler recipe is made with cherry tomatoes, biscuits, and goat cheese. A lovely summer appetizer.
Prep Time20 minutes
Cook Time2 hours 40 minutes
Total Time3 hours
Course: Mains
Cuisine: American
Servings: 4 servings
Calories: 576

Ingredients

For the biscuit topping

  • 3/4 cup plus 3 tablespoons all-purpose flour
  • 3 1/2 tablespoons cornmeal
  • 2 1/4 teaspoons baking powder
  • 1 1/2 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup plus 1 tablespoon cold unsalted butter, cubed
  • 3 1/2 tablespoons cold buttermilk

For the tomato filling

  • 2 pounds red and yellow cherry tomatoes
  • 2 tablespoons extra-virgin olive oil
  • leaves from 8 to 10 thyme sprigs
  • 1 1/2 teaspoons kosher salt
  • healthy pinch of freshly ground black pepper, plus more to taste
  • 1 large egg, beaten with 1 tablespoon water
  • 6 ounces soft goat cheese, crumbled
US - Metric

Instructions

Make the biscuit topping

  • Whisk together the 3/4 cup plus 3 tablespoons all-purpose flour, 3 1/2 tablespoons cornmeal, 2 1/4 teaspoons baking powder, 1 1/2 tablespoons granulated sugar, and 1/2 teaspoon kosher salt in a large bowl.
  • Dump in the 1/2 cup plus 1 tablespoon cold unsalted butter cubes. Using a pastry blender, work the butter until you have pea- to lima bean-size pieces. (If you have particularly cold hands, you can use your fingertips.) Drizzle in the 3 1/2 tablespoons cold buttermilk and toss the mixture with a fork until it’s evenly moistened.
  • Plop the dough on a clean work surface. Press and squeeze the dough until it begins to hold together. (If you tossed it well with the fork, this should be a cinch. If you see dry spots, it’s best to use the fork to mix the dough instead of your hands. Whatever you do, don’t overwork the dough.) When all is said and done, you should still see pea-size bits of butter running through the dough.
  • Shape the dough into a disc about 3/4 inch (2 centimeters) thick. Using a 1 1/2-inch (4-cm) biscuit cutter, cut out 9 biscuits. Gently gather the dough scraps together, press them into a slab again, and cut out more biscuits. (I was able to get 15 biscuits.)
  • Transfer the biscuits to a baking sheet and slide them in the freezer for 1 to 2 hours.

    ☞ TESTER TIP: You can stash the biscuits in a resealable plastic bag and freeze them for up to 3 months to simplify throwing the cobbler together at the last minute easy. You'll want to allow them a little extra time to thaw a little after taking them out of the freezer and before baking them.

Make the tomato filling

  • Crank your oven to 350°F (180°C).
  • Toss the 2 pounds red and yellow cherry tomatoes, 2 tablespoons extra-virgin olive oil, half the leaves from 8 to 10 thyme sprigs, 1 1/2 teaspoons kosher salt, and healthy pinch of freshly ground black pepper in an ovenproof skillet. (I used a 12-inch cast-iron skillet and it worked marvelously.)
    A cast-iron skillet being prepared for tomato and goat cheese cobbler with an assortment of fresh tomatoes and a few sprigs of thyme.
  • Cover the skillet and cook on the stovetop over medium-high heat until the tomatoes begin to soften, 2 to 3 minutes. Uncover the skillet and continue cooking until all the tomatoes have burst slightly and released their juices.
  • Remove the biscuits from the freezer and generously brush the tops with the egg wash. Place them on top of the tomato mixture in the skillet, spacing them 1 inch (2 1/2 centimeters) apart.
    A cast-iron skillet filled with tomatoes being cooked for a tomato and goat cheese cobbler, topped with rounds of goat cheese.
  • Bake the cobbler for 25 minutes. Remove the skillet from the oven and dot the 6 ounces soft goat cheese between the biscuits, covering any exposed tomato mixture. Return the whole shebang to the oven, bump up the heat to 450°F (232°C) and continue baking until the top is nicely browned, about 10 minutes more.
    A cast-iron skillet with a finished tomato and goat cheese cobbler.
  • Scatter the remaining thyme over the top and serve the cobbler warm or at room temperature, scooping the cobbler straight from the skillet at the table. The cobbler is best eaten the day it’s made.

Nutrition

Serving: 1portion | Calories: 576kcal | Carbohydrates: 37g | Protein: 16g | Fat: 42g | Saturated Fat: 23g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 1409mg | Fiber: 3g | Sugar: 6g