Cart 0 items: $0.00

Fritz Underground Winery

Tomato Cobbler

Tomato Cobbler
Recipe Date:
Serving Size:
Cook Time:
Imperial (US)
I came across a simpler version of this on Cook’s Illustrated on Instagram. I played around with it and reimagined it into this!
  • 1 tbsp Chilled unsalted butter, grated on box grater
  • 5 tbsps Chilled, in 1/2 inch cubes
  • 2/3 cup All-purpose flour, divided into 1/3 cups
  • 1 1/2 tsps Sugar
  • 1/4 tsp Salt
  • 2 tbsps Ice cold water, divided
  • Flaky sea salt for finishing
  • 1 tbsp Water
  • 2 1/2 tsps Cornstarch
  • 3 Extra Virgin Olive Oil
  • 1 Garlic cloves, minced
  • Bunch of fresh basil, stems removed
  • 1 tbsp Tomato paste
  • 1 tsp Fresh thyme, minced
  • 1 1/2 tsps Sugar
  • 1 Healthy pinch of Kosher salt
  • 1 tsp Red pepper flakes
  • 2 lbs Tomatoes, cored, cut into 1-inch pieces
  • 1 Large egg, beaten with 1 TBL water

This Crust is a Must! In your food processor, pulse together 1/3 cup flour, sugar, salt for a couple pulses. Then, add the cubed butter and process until a paste develops, about 20-ish seconds. Turn off the processor and carefully break up the paste with your hands and redistribute around the blade. Be careful. Now, add the remaining 1/3 cup of flour and pulse until you have small pieces. This takes about 6 pulses. Transfer this to a mixing bowl. Add the chilled grated butter and gently toss until well incorporated and all pieces are coated with flour. Sprinkle 1 TBL of the ice water over the mixture, toss with a rubber spatula until it is evenly moistened. Repeat with the remaining 1 TBL of ice water. Press the dough with the spatula until the dough sticks together. Gently pat the dough into a smooth 4-inch disk and wrap in plastic wrap, set in your refrigerator for at least 2 hours, up to 2 days. Now the cobbler filling!!  When you are ready, preheat your oven to 400. In a small glass bowl or jar, whisk the cornstarch with 1 TBL water into a slurry. This is your thickening agent which yields a stewy filling. On your stovetop, heat the olive oil in a 10-inch skillet over medium heat until the oil is shimmering. Add the garlic, cook until fragrant, about 30 seconds. Then, add the red pepper (chili) flakes. Add the tomato paste and cook, stirring constantly about 30 more seconds. Add the thyme, sugar and salt. Add the tomatoes, stir until everything is nicely coated. Whisk the slurry to recombine, then add that to the skillet, stirring gently to get everything coated. Cook for about 2 minutes, until it is nicely thickened. Fold in the basil leaves. Remove from heat, set aside. You can finish baking this in this skillet, or, use your favorite ceramic pie dish. That's what I do, because inevitably I'll need this skillet in a few minutes! ;) Pour the tomato mixture into your 9-inch pie dish. Roll out the dough into an 8-inch circle on a lightly floured surface. Cut into 6 equal wedges. Brush the wedges with the egg wash. With a metal spatula or bench scraper, carefully place the wedges on top of the tomato. Sprinkle with your desired amount of flaky sea salt. Bake in 400 degree oven for about 40-45 minutes. Let it sit for about 5 minutes before you serve. I add a dollop of fresh ricotta and a cute little basil leaf for garnish. This is really delicious with a glass of Fritz Chardonnay. Xoxo