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Skillet-Baked Tomato Cobbler with Herb Crust

  • Prep Time: 35 minutes
  • Cooking Time: 50-60 minutes
  • SERVES 6-8
Skillet-Baked Tomato Cobbler with Herb Crust


Herb Flavored Crust

  • 1 cup plus 2 tablespoons unbleached all purpose flour
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • ½ cup cold butter, cut into small pieces
  • 4 or 5 parsley leaves
  • 4 or 5 basil leaves
  • 2 small sprigs tarragon, leaves only
  • 4-5 tablespoons ice water


  • 20 Backyard Farms Cocktail Tomatoes, stemmed and left whole
  • 2 tablespoons olive oil
  • 1 medium onion, minced
  • 2 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • 1 cup fresh or frozen corn
  • ½ cup unbleached all purpose flour
  • 1 cup sharp cheddar cheese, grated
  • 1 cup mozzarella, chopped
  • Salt to taste
  • 3 twists of the peppermill
  • 1 small egg, lightly beaten
  • 2 teaspoons coarse sea salt


In a food processor, whirl the flour, sugar and salt together with a couple of pulses. Add butter and pulse until butter is size of peas. Add parsley, basil and tarragon and pulse a couple of times. Slowly add enough water through the feed tube with the motor running to create a dough that holds together when a bit of it is pinched between your fingers. Do not make the dough too wet. Gather dough into a disk shape and wrap and refrigerate several hours.

Meanwhile, heat the olive oil in a 10-inch black iron skillet or similar stovetop to oven pan. Cook the onions over medium heat until wilted; add the garlic and cook until soft. Raise the heat to high and splash in the vinegar; stir the ingredients and allow the vinegar to evaporate. Transfer the onion mixture to a large bowl. Let cool 10 minutes. Reserve the pan.

Add the tomatoes, corn and flour to the onions and combine well to evenly coat everything.  Add the cheddar and mozzarella cheeses and mix well. Add salt and pepper. Set aside or refrigerate until ready to roll out the dough.

Place the dough in the center of a lightly floured sheet of parchment paper. Place another sheet of parchment paper on top of the dough. Use a rolling pin and roll over the paper to create an 11-inch diameter. 

Spread the tomato filling in the skillet. Remove the top sheet of parchment paper from the dough and flip the dough over onto the top of the skillet. 

Pinch the dough all around the edge of the skillet to seal in the ingredients. With a small knife make a “v” in the center of the crust to allow for steam to escape.

Brush the crust evenly with a pastry brush and sprinkle the salt over the top.

Place the skillet on a rimmed baking sheet to prevent spillage during baking.

Bake in a preheated 375°F oven for 50 minutes or until the top is nicely browned and the tomatoes are bubbly.

Serve hot or warm from the skillet.

Recipe courtesy of Mary Ann Esposito of Ciao Italia