Tomato Cobbler from New York Christmas by Lisa Nieschlag and Lars Wentrup

Ingredients

• 1 pinch pepper
• 1 tbsp butter
• 1 egg
• 100 ml (3½ fl oz) buttermilk
• 4 shallots
• 1 tbsp basil
• 2 tbsp olive oil
• Salt, pepper
• 40 g (1½ oz/½ cup) parmesan, grated
• 800 g (1 lb 12 oz) cherry tomatoes
• ½ tsp chilli flakes
• 1 pinch salt
• 1 tbsp thyme
• 2 tbsp balsamic vinegar
• 1 tsp brown sugar
• 90 g (3¼ oz) cold butter, diced
• 3 sprigs basil
• 1 tbsp baking powder
• 170 g (6 oz) flour
• 2 garlic cloves