Summer Tomato Cobbler is a new take on an already fabulous Tomato Pie! Last year, I shared with you how to make my sister’s tomato pie which has been declared by me and many others as the very best recipe for this unique delicious savory pie which is probably specific to Alabama! So why make a Summer Tomato Cobbler? Well…a classic tomato pie is juicy, oozing with cheese and the sour cream filling is amazing; so I wanted to see if making the same recipe into Cobbler form would make it easier to cut, hold it’s shape and also be served to a crowd. The result was the same flavors, yet with a taste all its own and I’ll admit- I want y’all to try both of these delicious pies! The Summer Tomato Cobbler is a bit easier to assemble and rustic- my sister’s Tomato Pie is a more refined and luscious one crust pie, yet both are sure to please especially when summer tomatoes are available! Actually, I’d never make either pie without vine ripe tomatoes!

Here’s how you make Summer Tomato Cobbler- You will need:

• 3 Summer Tomatoes- I used a mix of one ripe Chandler Mountain* Tomato, one under ripe tomato (even a green tomato would work) and one Roma Tomato. Cut these into at least 1/2” slices.
• One single crust pie crust dough (I used prepared dough for test purposes which was flat and round to fit a regular 9” pie.)
• 8 ounces of sour cream
• 1/4 to 1/3 cup of a good mayonnaise
• 1/3 cup of green onion tops
• 8-10 fresh Basil leaves
• 2 cups of finely shredded Sharp Cheddar Cheese
• 1/2- 3/4 cup of finely shredded Pepper Jack Cheese
• Fresh cracked pepper and sea salt

To prepare Summer Tomato Cobbler-

• Preheat oven to 400 degrees.
• You will need a 9×9 square glass baking pan.
• Combine sour cream, mayonnaise and green onion tops, for the filling.  Set aside.
• Blend together the finely shredded cheeses. Set aside.
• On a lightly floured surface or marble surface- roll out prepared pie crust very thin- approximately 1/4 inch- into a flat round approximately 12” in diameter.  Cut center of dough into an 8×8 inch square. Save scrap dough to layer the Cobbler.
• In the bottom of the baking dish, place half of the tomato slices to cover the bottom. * In a bottom crust tomato pie, the difference is that the tomatoes are peeled and drained- there’s no need to do this with the Cobbler.
• Evenly place half of the Basil leaves over the tomatoes, lightly sprinkle tomatoes with cracked black pepper ( do not salt the tomatoes, the cheeses and filling add enough seasoning)
• Dollop tomatoes evenly with half of the sour cream filling and 1/2 of the blended cheeses.
• Top this layer with all of the scraps of pie dough.
• Next, repeat second layer of tomatoes, following the same order as the first layer- yet topping with the 8 inch square crust carefully placing the dough right on top of the cheeses.
• Press this square dough topper slightly to make contact with the cheese. *This is an important step! The cheese and dough bake together to make a wonderful top crust!
• Lightly spread top crust with butter. Cut slits in the top of crust, then lightly sprinkle the dough with sea salt.
• Bake at 400 degrees for approximately 45 minutes or until top crust is a beautiful golden brown and cheese is bubbly. May take up to one hour.
• Allow Summer Tomato Cobbler to cool slightly before serving in squares. * Makes 9 generous squares.

Take a look at that upper crust! It’s flaky yet dense with cheese flavor! And the tomatoes took on a roasted flavor! I’ll admit, I couldn’t stop at just one serving!

So, what did I serve with this Summer Tomato Cobbler? Fresh field peas, slices of mild sweet onions and jalapeño cheddar corn muffins! It was a take on the south’s famous vegetable plates! If you must have meat- this Summer Tomato Cobbler would go well with grilled fish, baked pork chops, stuffed peppers, meatloaf or a cool slice of ham! Other sides which would be a wonderful wilted spinach salad, a mixed green salad lightly dressed, even stuffed eggs would be delicious too!

Summer Tomato Cobbler would be at home for Sunday dinner, a ladies luncheon or on a summer buffet table! It’s also wonderful at room temperature! If you want to have a variation- Feel free to add crumbled bacon or finely chopped ham to your tomato cobbler! The main thing is to enjoy summer’s best bounty- the fresh tomato! And never forget- the closer you live to a Tomato Vine the better your Life will be!

Love y’all, Camellia

* I used prepared dough for testing purposes and because not everyone has the time or inclination to make pie crust from scratch- can I make my own pie dough? You bet I can! And I do feel it would be wonderful! I also think this cobbler might be absolutely fabulous made with green tomatoes too! * Chandler Mountain Tomatoes are highly prized- grown specifically in a mountainous region of northeast Alabama- right here in our own county!