Tomato corn ricotta parmesan cobbler

Ingredients

• 145g ricotta
• 235g plain flour, plus extra for dusting
• 235g fine cornmeal or polenta
• 1½ tsp baking powder
• 1 tsp bicarbonate of soda
• 1 tsp caster sugar
• 115g cold butter, cut into small cubes
• 220ml buttermilk (or 120g yogurt mixed with 100ml milk if you can’t find buttermilk)
• 1kg cherry tomatoes, halved
• 2 corn cobs, kernels cut away from the cobs
• 1tbsp balsamic vinegar
• 2½ tbsp extra virgin olive oil
• 2 large onions, roughly chopped
• 2 garlic cloves, grated
• 4 thyme sprigs, leaves picked
• 25g grated parmesan or vegetarian alternative

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