Sourdough Tomato Cobbler

This Sourdough Tomato Cobbler combines juicy, roasted tomatoes with a tangy sourdough cheddar biscuit topping for the ultimate savory comfort dish. Perfect as a hearty side or a standalone meal, it’s a delightful way to use your sourdough starter in a creative, flavor-packed recipe.

Course Bread, Breakfast, Side Dish, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 20

Cook Time 45

Total Time 1 5

Servings serves

Calories 3232kcal

Equipment

Baking Dish (9 x 13")

Ingredients

Tomato Cobber Filling

20 g Olive Oil
3 Garlic Cloves (roughly chopped)
150 g Red Onion (1 medium onion or half a large onion)
600 g Tomatoes (see notes)
340 g Cherry Tomatoes
30 g Butter
5 g Salt
3 g Pepper
30 g All Purpose Flour
Fresh Thyme (I've stripped the leaves off a few twigs of thyme).

Sourdough Cheddar Biscuit Cobbler Topping

330 g All Purpose Flour
20 g Baking Powder (yes this is correct - it's approx. 1 tbsp)
3 g Salt
3 g Garlic Powder (1 tsp)
113 g Butter (salted or unsalted, must be very cold, grated, see notes)
180 g Cheddar Cheese (shredded)
200 g Sourdough Starter (or sourdough discard)
160 g Buttermilk (plus a little extra for brushing - see notes for alternatives)

Garlic Butter Topping

Fresh Herbs (chives, parsley etc - as much as you like)
20 g Butter (melted)
1.5 g Garlic Powder (½ tsp)

Instructions

Preheat your oven to 200C and grab a 9 x 13" baking dish.

Prepare the Sourdough Cheddar Biscuit Topping

Add the all purpose flour, baking powder, salt and garlic powder to a large bowl. Whisk until well combined.
Then add the cold, grated butter and cut this into the flour using your finger tips or a pastry cutter. Gently fold the shredded cheese through the mixture.
Make a well in the centre and set aside.
In a separate bowl, add the sourdough starter and buttermilk and whisk together. Now pour the liquid ingredients into the dry ingredients and gently fold together until you form a dough. If the dough is too dry, you can add a splash more buttermilk.
Set this aside while you prepare the tomato filling.

Prepare the Tomatoes

Slice the red onion and roughly chop the garlic cloves. Add the olive oil to a skillet and fry this off until they just start to cook down.
While the onion and garlic is frying, roughly chop the tomatoes and add these to the pan (keep the cherry tomatoes aside for now).
Move the tomatoes around the pan for around about a minute before adding the butter, salt, pepper, thyme leaves and all purpose flour. Add the cherry tomatoes on top and then mix everything around, ensuring it's all coated in flour and butter.
Pour the mixture into a 9 x 13" baking dish.
Now take the sourdough cheddar biscuit dough you prepared earlier and give the dough a quick mix with your hands. It's fairly sticky and this is ok!
Take handfuls of the dough and form into rough rounds and place on top of the tomato mixture. I don't place these evenly, I like to have some of the tomato filling bubbling out around the dough, but you can do it however you like.
Brush the tops of the sourdough cheddar biscuit topping with buttermilk and bake at 200C for around 45 minutes or until the biscuit topping is brown and tomato filling is bubbling.
While the sourdough tomato cobbler is baking, mix the melted butter, fresh herbs and garlic powder together in a bowl. Set this aside for when your cobbler is baked.
Brush the top of the sourdough tomato cobbler with the garlic butter you prepared and serve while warm.

Notes

Tomatoes - I've used around 2 cups of cherry tomatoes which is equivalent to 340g. I've used a handful of smaller Roma tomatoes because that's what we had in the garden. This recipe works with any tomatoes - just use the equivalent weight.

Fresh Herbs - fresh herbs are so hard to measure - they're too light to weigh and messy to measure on spoons so honestly I just throw in as much as feel is necessary. You can't really go wrong with fresh herbs so follow your heart!

Sourdough Cheddar Biscuit Topping - in the original recipe for these sourdough cheddar biscuits, I fold the dough over and over to get the layers. I don't do this for this recipe because I want it to be a really simple dinner or side dish. The dough is also slightly wetter so doesn't need to be folded.

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