Tomato & Corn Cobbler

Recipe printed from chiknpastry.com

Tomato & Corn Cobbler
Inspired by Lottie + Doof; serves 4-6 as a meal

time commitment: 2 hours (~40 minutes active)

ingredients
filling
2 T evoo
2 oz finely chopped pancetta or bacon (optional)
6 scallions, chopped
2 carrots, medium dice
4 cloves garlic, minced
2 c fresh or frozen corn (2-3 ears if fresh, thawed and drained if frozen)
~1 lb cherry tomatoes
~1 lb heirloom tomatoes, medium dice
1 t crushed red pepper flakes
3 T white spelt flour (or all-purpose)
Coarse salt and freshly ground pepper

biscuit topping
1 c white spelt flour
1 c whole wheat flour (or use 2 cups all-purpose flour to replace both)
2 t baking powder
1 t kosher salt
4 T cold unsalted butter, cut into small pieces
2 T shortening, cut into small pieces
1 c grated cheddar cheese, plus 1 T, for sprinkling atop biscuits
1 1/2 c buttermilk, plus ~2 T more for brushing

instructions
Make the filling. Heat oil in a large skillet over medium heat. Add pancetta, if using, and cook for 2 minutes, then add onions and carrots, stirring occasionally, about 20 minutes. Add garlic, and cook until fragrant, about 3 minutes. Toss in corn and remove from heat; let cool.

Preheat oven to 375 F. Toss onion/corn mixture, tomatoes, red-pepper flakes and flour with 1 1/2 t salt and some pepper.

Make the biscuit topping. Whisk together flours, baking powder, and 1 t salt in a bowl. Cut in butter and shortening with a pastry cutter or rub in with your fingers until small clumps form. Stir in cheese, then add buttermilk, stirring with a fork to combine until dough forms.

Transfer tomato mixture to a 2-quart baking dish. Spoon large clumps of biscuit dough (about 1/3 c each) over top in a circle, leaving center open. Bake 30 minutes. Remove, and brush dough with buttermilk, and sprinkle with remaining T cheese. Bake until tomatoes are bubbling in the center and biscuits are golden brown, another 30 minutes or so. Transfer to a wire rack. Let cool for 20 minutes.

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