Tiny Tomato Cobbler with Cheese and Chives

Another fabulous creation from Food and Drink Spring 2016.  Lots of flavour here!

FILLING
6 cups roma grape, cheery, grape or other tiny tomatoes
1 large leek, cleaned and sliced or 1/2 sweet onion, sliced
2 large garlic cloves, minced
2 tbsp olive oil
2 tbsp all purpose flour
1/2 tsp salt
1/4 tsp hot chili flakes
Several grindings of black pepper

TOPPING
1/3 cup quick cooking oats
1/2 cup 35% whipping cream
1/2 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
Pinch of freshly ground black pepper
3 tbsp butter, softened
1/3 cup grated cheddar cheese
2 tbsp snipped chives or finely sliced green onions
1 to 2 tbsp finely grated Parmesan or Asiago Cheese

1. Preheat oven to 425F.  Place rack below oven centre
2. Cut about half of tomatoes in half lengthwise; leave smaller ones whole
3. Saute leeks and garlic in olive oil over medium heat for 5 minutes.  Mix flour with salt, chili flakes and pepper; add to leeks.  Cook 1 minute while stirring.
4. Add tomatoes, including any juice; stir rapidly to mix well.  Turn into an 8 inch square baking dish or similar size gratin dish.
5. Soak oats with cream briefly in a mixing bowl.  Combine flour, baking powder, salt and pepper; using hands work in butter.  Mix in cheddar cheese and chives.
6. Stir in flour mixture into soaked oats until all is wet.  Drop by 6 small, slightly flattened spoonfuls over tomatoes; top with pinches of Parmesan.
7. Bake for 25 to 30 minutes or until topping is golden brown and tomatoes are bubbling.  Serve hot, ladling juices as well as tomatoes and topping into each dish.  Garnish with additional chives, including flowers if available.