Skillet Tomato Cobbler
By Erica TurnerPublished on May 18, 2022
Time
1½ hours, plus 2 hours 20 minutes chilling and cooling
Yield
Serves 6
Ingredients
Crust
5 tablespoons unsalted butter, chilled, divided⅔ cup (3⅓ ounces/94 grams) all-purpose flour, divided1½ teaspoons sugar ¼ teaspoon table salt 2 tablespoons ice water, dividedFilling
1 tablespoon water 2½ teaspoons cornstarch 2 tablespoons extra-virgin olive oil 3 garlic cloves, minced1 tablespoon tomato paste 1½ teaspoons minced fresh thyme 1½ teaspoons sugar ¾ teaspoon table salt ½ teaspoon pepper 2 pounds tomatoes, cored and cut into ¾-inch pieces1 large egg beaten with 1 tablespoon water and pinch table saltBefore You Begin
We strongly recommend weighing the flour. Use in-season tomatoes that are ripe but firm; do not use plum tomatoes. Serve the cobbler as a side dish or as a light meal with a green salad. We like to dollop servings with sour cream, ricotta, or mascarpone.
Instructions
- Grate 1 tablespoon butter on large holes of box grater and place in freezer. Cut remaining 4 tablespoons butter into ½-inch cubes. Pulse ⅓ cup flour, sugar, and salt in food processor until combined, 2 pulses. Add cubed butter and process until homogeneous paste forms, 20 to 30 seconds. Using your hands, carefully break paste into 1-inch chunks and redistribute around processor blade. Add remaining ⅓ cup flour and pulse until mixture is broken into pieces no larger than ½ inch (most pieces will be much smaller), about 3 pulses. Transfer mixture to bowl. Add grated butter and toss until butter pieces are separated and coated with flour.
- Sprinkle 1 tablespoon ice water over mixture. Toss with rubber spatula until evenly moistened. Sprinkle remaining 1 tablespoon ice water over mixture and toss to combine. Press with spatula until dough sticks together. Wrap dough in plastic wrap and press to form compact, fissure-free 4-inch disk. Refrigerate for at least 2 hours or up to 2 days. Let dough soften on counter for 10 minutes before rolling.
- Adjust oven rack to middle position and heat oven to 400 degrees. Whisk water and cornstarch together in small bowl. Heat oil in 10-inch ovensafe skillet over medium heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Add tomato paste and cook, stirring constantly, until oil is tinted red, about 30 seconds. Add thyme, sugar, salt, and pepper and stir to combine. Add tomatoes and stir until coated. Whisk cornstarch mixture to recombine. Stir into tomato mixture and cook, stirring occasionally, until juice is slightly thickened, 1 to 2 minutes. Remove from heat.
- Roll dough into 8-inch round on lightly floured counter. Cut into 6 equal wedges. Brush wedges with egg wash. Using bench scraper or spatula, place wedges on filling, spacing rounded edges ½ inch from edge of skillet and leaving gaps between wedges. Bake until crust is deep golden brown, 40 to 45 minutes. Let cool for 20 minutes and serve.
for the crust
for the filling
Time
1½ hours, plus 2 hours 20 minutes chilling and coolingYield
Serves 6Ingredients
Crust
5 tablespoons unsalted butter, chilled, divided
⅔ cup (3⅓ ounces/94 grams) all-purpose flour, divided
1½ teaspoons sugar
¼ teaspoon table salt
2 tablespoons ice water, divided
Filling
1 tablespoon water
2½ teaspoons cornstarch
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 tablespoon tomato paste
1½ teaspoons minced fresh thyme
1½ teaspoons sugar
¾ teaspoon table salt
½ teaspoon pepper
2 pounds tomatoes, cored and cut into ¾-inch pieces
1 large egg beaten with 1 tablespoon water and pinch table salt
Ingredients
Crust
5 tablespoons unsalted butter, chilled, divided
⅔ cup (3⅓ ounces/94 grams) all-purpose flour, divided
1½ teaspoons sugar
¼ teaspoon table salt
2 tablespoons ice water, divided
Filling
1 tablespoon water
2½ teaspoons cornstarch
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 tablespoon tomato paste
1½ teaspoons minced fresh thyme
1½ teaspoons sugar
¾ teaspoon table salt
½ teaspoon pepper
2 pounds tomatoes, cored and cut into ¾-inch pieces
1 large egg beaten with 1 tablespoon water and pinch table salt
Ingredients
Crust
5 tablespoons unsalted butter, chilled, divided
⅔ cup (3⅓ ounces/94 grams) all-purpose flour, divided
1½ teaspoons sugar
¼ teaspoon table salt
2 tablespoons ice water, divided
Filling
1 tablespoon water
2½ teaspoons cornstarch
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 tablespoon tomato paste
1½ teaspoons minced fresh thyme
1½ teaspoons sugar
¾ teaspoon table salt
½ teaspoon pepper
2 pounds tomatoes, cored and cut into ¾-inch pieces
1 large egg beaten with 1 tablespoon water and pinch table salt
Why This Recipe Works
Our skillet tomato cobbler is packed full of chunky fresh tomatoes that are seasoned with garlic and thyme and topped with a pastry crust. Cooking the tomatoes on the stovetop for just a minute before transferring the cobbler to the oven ensured that they maintained their natural sweetness and vibrant acidity. Tomato paste brought rich depth to the filling, and a touch of cornstarch gave it body. Our all-butter pie crust balanced the brightness of the tomatoes. To account for their abundant juice, we cut the round of dough into six wedges and arranged them on the filling with gaps between each wedge. As the cobbler baked, the spaces promoted evaporation and concentration of the liquid, giving the filling a scoopable texture.
Before You Begin
We strongly recommend weighing the flour. Use in-season tomatoes that are ripe but firm; do not use plum tomatoes. Serve the cobbler as a side dish or as a light meal with a green salad. We like to dollop servings with sour cream, ricotta, or mascarpone.
Instructions
- Grate 1 tablespoon butter on large holes of box grater and place in freezer. Cut remaining 4 tablespoons butter into ½-inch cubes. Pulse ⅓ cup flour, sugar, and salt in food processor until combined, 2 pulses. Add cubed butter and process until homogeneous paste forms, 20 to 30 seconds. Using your hands, carefully break paste into 1-inch chunks and redistribute around processor blade. Add remaining ⅓ cup flour and pulse until mixture is broken into pieces no larger than ½ inch (most pieces will be much smaller), about 3 pulses. Transfer mixture to bowl. Add grated butter and toss until butter pieces are separated and coated with flour.
- Sprinkle 1 tablespoon ice water over mixture. Toss with rubber spatula until evenly moistened. Sprinkle remaining 1 tablespoon ice water over mixture and toss to combine. Press with spatula until dough sticks together. Wrap dough in plastic wrap and press to form compact, fissure-free 4-inch disk. Refrigerate for at least 2 hours or up to 2 days. Let dough soften on counter for 10 minutes before rolling.
- Adjust oven rack to middle position and heat oven to 400 degrees. Whisk water and cornstarch together in small bowl. Heat oil in 10-inch ovensafe skillet over medium heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Add tomato paste and cook, stirring constantly, until oil is tinted red, about 30 seconds. Add thyme, sugar, salt, and pepper and stir to combine. Add tomatoes and stir until coated. Whisk cornstarch mixture to recombine. Stir into tomato mixture and cook, stirring occasionally, until juice is slightly thickened, 1 to 2 minutes. Remove from heat.
- Roll dough into 8-inch round on lightly floured counter. Cut into 6 equal wedges. Brush wedges with egg wash. Using bench scraper or spatula, place wedges on filling, spacing rounded edges ½ inch from edge of skillet and leaving gaps between wedges. Bake until crust is deep golden brown, 40 to 45 minutes. Let cool for 20 minutes and serve.
for the crust
for the filling
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