Six weeks ago, JP and I had a truly delicious summer meal: tomato scallion shortcakes with whipped goat cheese. Doesn't that just make your mouth water thinking about it? Trust Smitten Kitchen to come up with such a wonderful way to serve tomatoes.
Start out with some flaky, buttery scallion biscuits/shortcakes, then marinate some grape tomatoes with tangy red wine vinegar, and top with savory, light whipped goat cheese. It is just as delicious as it sounds. This recipe should make 6-8 shortcakes.
We served it with sausages, but it would be great for brunch with scrambled eggs, or some grilled lamb at a cookout. Just be sure to make it while the tomatoes are still in season!
Tomato Scallion Shortcakes with Whipped Goat Cheese (from Smitten Kitchen, 2012)
2 c. plus 2 Tbsp. all-purpose flour
2 Tbsp. baking powder
3/4 t. table salt
5 Tbsp. unsalted butter, chilled and cut into cubes
3 scallion, thinly sliced
1 c. buttermilk, well-shaken
1 Tbsp. olive oil
1 1/2 Tbsp. red wine vinegar
Salt and pepper to taste
Pinch of sugar
1/2 lb. grape tomatoes
3 Tbsp. whipping cream
4 oz. goat cheese, softened
1. Preheat oven to 425, line baking sheet with parchment paper, and set aside.
2. In a large bowl, whisk flour, baking powder, and salt together. Use a pastry cutter or your fingers to cut in butter until the mixture resembles coarse meal. Stir in 1 sliced scallion, add buttermilk, and stir until dough just comes together.
3. On a floured surface, pat or roll dough to 3/4" or 1" thickness and cut into 3-inch rounds, reforming scraps as needed. Arrange on prepared sheet, and bake 15 minutes, until golden on top.
4. In a medium bowl, whisk together oil, vinegar, salt and pepper. Halve or quarter tomatoes (depending on size), then toss in dressing. Allow to sit while you finish goat cheese.
5. In another medium bowl, combine cheese and cream. Whip on high until peaks form.
6. Split each shortcake in half, and spoon each portion with tomato mixture. Top with goat cheese and remaining scallions. Enjoy!