Tomato Cobbler with a Parmesan-Basil Dough Lid

Ingredients:

Tomato filling

• 800 g of sliced ​​tomatoes
• 2 cups cherry and grape tomatoes, halved
• 1 cup small mozzarella balls
• 4 tablespoons olive oil, plus more for greasing
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 large bunches of basil
• 1/8 tsp ground red pepper
• 3 tbsp. flour

Corn buns

• 3/4 cup corn flour
• 3/4 cup premium flour
• 2 tsp baking powder
• 1 teaspoon of sugar
• 6 tablespoons cold butter, diced
• 2/3 cup buttermilk
• 1/3 tbsp. grated parmesan
• 2 tablespoons chopped basil

Preparation:

1. Preparing the fillingTo make the sauce: Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Add the garlic, basil sprigs, and red pepper flakes and cook, stirring occasionally, for 2 minutes, then add the chopped tomatoes and 1 1/2 teaspoons salt. Bring to a simmer and cook until the tomatoes begin to soften, 4 to 5 minutes.
   
   Remove from heat and discard the basil. Add the cherry tomatoes and flour and stir gently. Taste the seasoning and add more salt if needed. Spoon the tomato filling into a baking dish and top with mozzarella balls. Drizzle with the remaining olive oil.
2. Prepare the doughIn a medium bowl, combine the cornmeal, flour, baking powder, sugar, 1/2 teaspoon salt, and pepper to taste. Add the butter and use your fingers to mix into the dough until it forms pea-sized pieces. Make a well in the flour and add the buttermilk, Parmesan, and basil. Gently combine with a fork until a sticky dough forms; be careful not to make the dough too runny.
3. Preheat oven to 180 degrees.
   
   Spread the dough over the tomato filling. Brush with olive oil. Place the cobbler on a baking sheet and bake until the top is golden brown and the filling is bubbly, about 1 hour. Remove from the oven and let cool for 15 minutes. Serve warm.
   
   Recipe homemade tomato pie.