Winter Cobbler
This hearty and comforting vegetable cobbler recipe is a perfect choice for a cozy meal. Layers of leeks, cavolo nero, and butternut squash are simmered in a savory tomato sauce, then topped with a fluffy herb and lemon-infused dough. Baked until golden and crisp, each serving is finished with a vibrant basil and lemon dressing for a burst of fresh flavor. This dish is sure to warm you up from the inside out.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 1 onion
- 2 garlic
- 2 leeks
- 200g/7oz cavolo nero
- 200g/7oz butternut squash
- 440g/15½oz can chopped tomatoes
- splash white wine
- salt and freshly ground black pepper
- 225g/8oz flour
- 3 tsp baking powder
- pinch salt
- 100g/3½oz cubed butter
- 175ml/6fl oz soured cream
- 150ml/5fl oz olive oil
- bunch fresh basil
- ½ lemon
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry until softened.
- Add the leeks and cavolo nero and cook for 3-4 minutes.
- Add the squash, tomatoes, wine and season, to taste, with salt and freshly ground black pepper. Simmer for 5-6 minutes, then divide between four individual ovenproof dishes or ramekins.
- For the topping, place the flour, baking powder, salt and butter into a food processor and pulse until the mixture resembles breadcrumbs.
- Add the soured cream and pulse again until it just comes together as a very sticky dough.
- Spoon dollops of the topping over the contents of each ramekin, then bake for 25 minutes, or until crisp and golden-brown.
- For the dressing, place the oil, basil and lemon juice into a clean food processor and blend until smooth.
- Serve the cobblers at the table in their ramekins and spoon over the dressing.
Cook Time
1H
Prep Time
PT1H
Yield
Serves 4
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