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tomato goat cheese cobbler recipe

Tomato Goat Cheese Cobbler Recipe

Hello friends!

Another relaxing weekend mostly spent enjoying our back deck has come and gone. James and I celebrated our one year wedding anniversary – and pretty much made it a whole weekend ordeal.

Friday night I whipped up a quick pesto pasta dinner, which we enjoyed on the back deck before heading inside to binge watch Netflix and stuff our faces with Graeter’s ice cream: cheese crown and chocolate chip cookie dough to be exact.

Saturday morning we went for a long bike ride. When our legs couldn’t take another mile, we headed home to spend the rest of the afternoon reading on the back porch. Then we headed to Sarah’s Place for dinner where we each enjoyed a saucy Italian dish – I demolished a plate of baked eggplant – and then slowly savored a dessert of cappuccino and carrot cake. We spent the rest of the night dancing to the music of some pretty great up-and-coming Cleveland bands.

After church on Sunday morning (and of donuts, of course), I spent some time working in the yard. Then it was back to the porch to continue reading. Right now I’m really into The Omnivore’s Dilemma: A Natural History of Four Meals by Michael Pollen. If you’re interested in the food industry and want to know more about how just about everything you eat is derived from corn, you’ll enjoy this book.

Finally having a few days to wind down, I was really excited to end the weekend with a recipe I’ve been dreaming about for a while now – especially since it included my homemade goat cheese as a main ingredient.


This tomato goat cheese cobbler recipe was fabulous, and I can’t wait to make it again! The biscuits were the perfect combination of sweet and salty. The cherry tomatoes burst flavor in every bite. And, the goat cheese complemented the biscuit and tomato perfectly.

It was an extremely comforting way to wind down the night – enjoying warm cobbler, taking in the smells from neighbor’s grills, watching the sun set through the trees behind our house, sipping on a Manhattan.

I really hope you’ll take the time to make this, and enjoy it as much as we did.

Tomato Goat Cheese Cobbler

Prep Time: 2 hours

Cook Time: 35 minutes

Yield: 9 servings

Tomato Goat Cheese Cobbler

A perfect Sunday evening comfort food adapted from the David Blagh.


  • 3/4 cup & 3 tablespoons all-purpose flour
  • 3 1/2 tablespoons cornmeal
  • 2 1/4 teaspoons baking powder
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup & 1 tablespoon cold unsalted butter
  • 3 1/2 tablespoons cold buttermilk
  • Tomato Filling
  • 1 package, or about 1 pint, cherry tomatoes
  • 1 can, or about 14 oz crushed tomatoes
  • 2 tablespoons olive oil
  • 10 sprigs of thyme
  • salt and pepper
  • 1 egg
  • 6 oz soft goat cheese


  1. Mix flour, cornmeal, baking powder, sugar and salt in a large bowl. Cut in the butter using two knives until you have pea size pieces.
  2. Drizzle in the buttermilk and mix with a fork until dry ingredients are evenly moistened.
  3. Turn the dough onto a clean work surface. Press and squeeze until the dough begins to hold together.
  4. Shape the dough into disc about 3/4 inch thick. Using a biscuit cutter or a drinking glass, cut out about 9 biscuits. Continue to gather the dough scraps, press them into a slab again, and cut out as many biscuits as you can.
  5. Transfer the biscuits to a baking sheet and place them in the freezer for 1 to 2 hours.
  6. Preheat your oven to 350 degrees.
  7. Toss cherry tomatoes, olive oil, half the thyme and a pinch of salt and pepper in an oven proof skillet. Cover the skillet and cook on medium-high until the tomatoes begin to soften, about 2 to 3 minutes. Uncover the skillet and add the crushed tomatoes. Continue cooking until all the cherry tomatoes have burst slightly.
  8. Crack the egg into a small bowl and beat with a fork. Remove the biscuits from the freezer and brush the tops with the beaten egg.
  9. Place the biscuits on top of the tomato mixture, spacing them about 1 inch apart.
  10. Bake the cobbler for 25 minutes. Remove the skillet from the oven and dot the goat cheese between the biscuits, covering all exposed tomato mixture. Return the skillet, turn the oven to 450 degrees and continue baking until the top of the cobbler is nicely browned, about 10 minutes.
  11. Sprinkle the remaining thyme over the top of the cobbler, followed by a pinch of pepper.
  12. Enjoy warm out of the oven!