Best eaten straight out the pan as the summer days cool and turn to autumn. The savoury biscuit topping is made using gram flour, meaning the dish is gluten-free.
Serves 2 as a main
Serves 5 as a starter or side
Total Cost: £6.50.
For the Biscuit Topping:
- 6 tablespoons buttermilk
- 1 1/4 cups chickpea flour
- 2 tsp baking powder
- 1/4 teaspoon salt
- 3 tablespoons olive oil
For the Filling:
- 1 kilo tomatoes, mixed yellow & red, plum & cherry
- 1 tbsp olive oil
- 5 sprigs thyme
- Salt & Pepper
- 150 g goats cheese
Whisk together flour, baking powder and salt. Mix in buttermilk and olive oil until forms a thick dough.
Wrap dough in clingfilm and chill in fridge for two hours.
Add plum tomatoes and olive oil to 12 in. ovenproof pan and cook on medium heat for ten minutes.
Add cherry tomatoes, leaves of three sprigs of thyme and salt & pepper. Cook for a further 20 mins or until tomatoes are split and softened. Remove from heat.
Preheat oven to 220 degrees Celsius.
Remove dough from fridge. Pinch off pieces and roll into balls, then press into biscuits 4 cm wide and 1 cm deep.
Dot biscuits over tomatoes evenly, ensuring none are touching. Brush with olive oil. Place pan in oven and cook for 20 mins.
Remove pan from oven. Biscuits should be golden brown and tomatoes sizzling.
Cut cheese into rounds and place in gaps between biscuits. Sprinkle over with leaves of remaining thyme sprigs and return to oven. Cook for a further 10 mins or until cheese has mostly melted.
Serve in pan.
Courtesy of Abi McMahon!