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Savoury Tomatoes with Scone Topping

Serves 6

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    This savoury, vegetable-filled, cobbler-style dish will satisfy the bread-lover in us all.

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    Savoury Tomatoes with Scone Topping

    Ingredients

    Filling
    • 1 1/2 Tbsp (30 ml) extra-virgin olive oil
    • 1 bulb fennel, cored and thinly sliced
    • 1 onion, thinly sliced
    • 2 garlic cloves, minced
    • 3 lb (1.5 kg) grape or cherry tomatoes
    • 3 tsp (15 ml) balsamic vinegar
    • 1/8 tsp (0.5 ml) sea salt
    • 1 tsp (5 ml) dried thyme
    • 1/2 tsp (2 ml) ground black pepper
    Scone topping
    • 2 cups (500 ml) organic wholewheat flour or gluten-free plain flour
    • 3 tsp (15 ml) baking powder
    • 1/2 tsp (2 ml) bicarbonate of soda
    • 1/8 tsp (0.5 ml) sea salt
    • 1/4 cup (60 ml) vegan butter, cold
    • 1 1/2 cups (350 ml) unsweetened, plain soy milk
    • 3 tsp (15 ml) apple cider vinegar
    • 1/4 tsp (1 ml) mild smoked or regular paprika

    Nutrition

    Per serving:

    • kilojoules1452
    • protein11g
    • fat15g
      • saturated fat3g
      • trans fat0g
    • carbohydrates45g
      • sugars8g
      • fibre8g
    • sodium478mg

    Directions

    01

    To make filling, in large high-sided saucepan, heat olive oil over medium heat. Add fennel and onions. Sauteu0301, stirring occasionally, for 20 minutes or until vegetables are very soft. Stir in garlic and cook for an additional 2 minutes. Remove from heat. Mix in tomatoes, balsamic, salt, thyme and black pepper. Transfer to 9 x 13 in (23 x 33 cm) baking dish. Set aside to cool slightly.

    02

    Preheat oven to 375 F (190 C).

    03

    To prepare scone topping, in large bowl, combine flour, baking powder, bicarbonate of soda and salt. Use pastry cutter or fork to cut in butter until small pieces form. Make a well in centre of mixture. In mixing cup, combine milk and vinegar. Slowly add to flour mixture with wooden spoon. Form 7 to 8 rough scone shapes, about 1/2 cup (125 ml) each, and place on top of tomato mixture (scones will be sticky). Sprinkle with paprika.

    04

    Bake for 45 minutes to 1 hour, or until tomato mixture is bubbling and scones are cooked and slightly brown. Let cool for 5 minutes before serving.

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    You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.