Skillet Tomato Cobbler

Name: Skillet Tomato Cobbler
Yield: Serves 6
Ingredients: 5 tablespoons, unsalted butter, chilled, divided; ⅔ cup (3⅓ ounces), all-purpose flour, divided; 1½ teaspoons, sugar; ¼ teaspoon, table salt; 2 tablespoons, ice water, divided; 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

34 comments

Appears in Cook's Illustrated July/August 2022

My Southern roots guided me toward a savory tomato cobbler that tastes like home.

SERVES6

TIME1½ hours, plus 2 hours 20 minutes chilling and cooling

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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 en...

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