Amanda from HeartBeet Kitchen is one of the sweetest bloggers I know, and I’ve fallen in love with her new cookbook: Smitten with Squash (Northern Plate). Since my squash plants are incredibly prolific this year, I am so grateful for this resource. It has many, many wonderful-looking recipes for both summer and winter squash.
The first recipe I decided to try was the Tomato and Summer Squash Cobbler: I served this last weekend at my family birthday dinner. I used a combination of Sungold and regular cherry tomatoes (the Sungolds were from my garden but I didn’t have a whole pint of ripe ones so ended up buying the others) along with homegrown pattypan squash and zucchini.
I also grew the thyme, onion, and garlic!
The flavors of the tomatoes and squash really deepen in a beautiful way when they are baked…this dish is SO delicious.
Amanda’s recipe calls for rosemary in the biscuits but I made a small change and substituted fresh basil from my garden instead. And while I found that my biscuits didn’t rise much in the oven, they were amazing.
For a chance to win a copy of this wonderful book, please enter using the Rafflecopter widget at the bottom of this post. The giveaway will be open from July 26, 2014 through August 2, 2014 at 11:59 pm and is open to readers in the US only. Thanks and good luck!
Be sure to have a look at some of the other recipes from Smitten with Squash:
Brenda from a Farmgirls Dabble: Spicy Summer Squash Refrigerator Pickles
Stephanie from Fresh Tart : Chimichurri Chicken and Veggie Kabobs
Robin from Robin Writes: Garam Masala Dusted Pattypans & Crispy Chickpeas with Tahini Sauce
Lindsey from Dolly & Oatmeal: Banana Oat Streusel Summer Squash Muffins
Laurie from Relishing It: Cauliflower Zucchini Gratin
Recipe for Tomato and Summer Squash Cobbler
For the biscuits:
- *2 cups all-purpose flour I used Jovial Einkhorn flour or 280 grams all-purpose gluten-free flour mix
- *2 tablespoons baking powder
- *1 1/2 tablespoons minced fresh rosemary or 1/2 tablespoon dried I used minced fresh basil instead
- *1/2 teaspoon sugar I used organic sugar
- *3/4 teaspoon kosher salt I used fine sea salt
- *1/4 teaspoon black pepper
- *6 tablespoon 3/4 stick unsalted butter, chilled and cut into one-inch cubes
- *1/2 cup crumbled feta
- *3/4 cup buttermilk plus more for topping
For the filling:
- *2 1/2 tablespoons olive oil divided
- *1/2 large onion thinly sliced
- *3/4 teaspoon kosher salt divided (I used fine sea salt)
- *2 cloves garlic minced
- *1 pint cherry tomatoes
- *1 1/2 pounds summer squash yellow and zucchini, thinly sliced into rounds
- *1 tablespoon all-purp0se flour I used Jovial Einkorn flour or 1 tablespoon all-purpose gluten-free flour mix)
- *1 tablespoon minced fresh thyme (or 1/2 tablespoon dried
- *1/4 teaspoon black pepper
- 1. In a medium bowl, whisk together flour, baking powder, rosemary (or basil), sugar, salt and pepper. Add cold butte. With your fingers or a pastry blender, rub butter nto dry ingredients until well incorporated and butter is the size of small peas. Toss in feta, stirring to incorporate. Create a small well in the center of the flour mixture. Add buttermilk and bring together all the ingredients with a fork. The dough will be rather shaggy. Dump dough onto a lightly floured work surface and lightly knead until it comes together. Wrap dough in plastic wrap and refrigerate until the filling is assembled.
- 2. To make the filling, preheat oven to 375 degrees F. Coat an 8x8 or 9x9-inch pan with nonstick spray (or a bit of butter) and set aside. Add 1 tablespoon olive oil to a medium skillet set over medium heat. Add onion and 1/4 teaspoon salt, Cook onion, stirring occasionally, until caramelized, about 15 minutes. Add garlic and cook for 1 minute, then remove from heat and pour into prepared dish. Set aside.
- 3. In a large bowl, toss together tomatoes, squash, remaining 1 1/2 tablespoons olive oil, flour, and thyme. Season with pepper and remaining 1/2 teaspoon salt. Distribute mixture evenly over onions, and bake filling for 25 minutes.
- 4. Meanwhile, remove biscuit dough from the fridge. On a lightly floured work surface, roll into a 3/4 or 1-inch thickness, cut into 6 biscuits with a round biscuit cutter. (Excess dough can be cut into rounds and frozen, then baked another time.) Remove partially cooked filling from oven and place biscuits on top. Brush biscuits with extra buttermilk and add a sprinkle or salt. Return pan to oven and bake for 15 to 20 minutes, until biscuits are golden brown and cooked through and tomato mixture is bubbling. Remove from oven and allow to cool for about 10 minutes before serving.