Tomato, corn, ricotta & parmesan cobbler recipe | Good Food

Name: Tomato, corn, ricotta & parmesan cobbler recipe | Good Food
Ingredients: 145g ricotta; 235g plain flour plus extra for dusting; 235g fine cornmeal or polenta; 1½ tsp baking powder; 1 tsp bicarbonate of soda; 1 tsp caster sugar; 115g cold butter cut into small cubes; 220ml buttermilk (or 120g yogurt mixed with 100ml milk if you can’t find buttermilk); 1kg cherry tomatoes halved; 2 corn cobs kernels cut away from the cobs; 1tbsp balsamic vinegar; 2½ tbsp extra virgin olive oil; 2 large onions roughly chopped; 2 garlic cloves grated; 4 thyme sprigs leaves picked; 25g grated parmesan or vegetarian alternative

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Make this tomato and cheese cobbler to serve alongside roast chicken or enjoy on its own. It's a revelation if you've never made a savoury cobbler before

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Ingredients

145g ricotta
235g plain flour plus extra for dusting
235g fine cornmeal or polenta
1½ tsp baking powder
1 tsp bicarbonate of soda
1 tsp caster sugar
115g cold butter cut into small cubes
220ml buttermilk (or 120g yogurt mixed with 100ml milk if you can’t find buttermilk)
1kg cherry tomatoes halved
2 corn cobs kernels cut away from the cobs
1tbsp balsamic vinegar
2½ tbsp extra virgin olive oil
2 large onions roughly chopped
2 garlic cloves grated
4 thyme sprigs leaves picked
25g grated parmesan or vegetarian alternative