Savoury cobblers are usually seen as a winter dish with the rich stew base, this courgette version is lighter than the traditional version making it perfect for the warmer months while also making use of the vegetables that are season and at there best.
- 1 tbsp Olive Oil
- 3 Rashers Bacon, sliced
- 1 Onion, roughly chopped
- 2 Courgettes, Sliced
- 1 clove Garlic, minced
- 1 400 Gram can Chopped Tomatoes
- 1 tsp Italian seasoning
- Cheese, Grated
- 180 Grams Self Raising Flour
- 1 tsp Salt
- 85 Grams Butter, chilled and cubed
- 100 Grams Cheese, Grated
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 2 Eggs
- 70 ml Milk
Serves 4 – 6
- Preheat the oven to 170°C, heat the oil in a frying pan over a medium heat then add the bacon and fry for 2 minutes. Add the onion, garlic and courgette then cook until the courgette starts to soften, appr
- oximately 5 minutes.
- Remove the courgettes from the pan. Then add the tomatoes and Italian seasoning and cook for a further 5 minutes stirring occasionally until slightly thickened.
- Remove from the heat and spoon half of the sauce into a baking dish and top with a layer of courgette (see photo) then top with the remaining sauce.
- To make the cobbler topping in a bowl rub the flour, salt and butter together until the mix looks like fine bread crumbs.
- Mix in the cheese and Italian seasoning until they are evenly distributed throughout. Whisk together the milk and eggs and stir into the flour and cheese mix the resulting mix will be fairly wet/sticky.
- Spoon blobs of the cobbler dough on top of the sauce layer then cover with cheese then place in the oven for 35 minutes until golden.