Cherry Tomato Cobbler

Cut cold butter into cubes. Beat egg in a small bowl. Pulse dry ingredients plus a sprinkle of salt in a food processor. Add cubed butter and pulse until mixture looks like coarse breadcrumbs. Add beaten egg and buttermilk. Pulse until mixture comes together in a thick, sticky batter. 

Halve cherry tomatoes; put them in a medium bowl. Peel and thinly slice the garlic cloves, and add to the tomatoes. Trim, peel, halve, and slice the red onion; add it to the tomato mixture. Drizzle some olive oil in the mixture, sprinkle with salt and pepper, and toss.

Grease a medium, oven-proof skillet with olive oil or butter. Put the tomato mixture in the skillet. Spooning dollops of the batter across the top. 

Bake at 425° for 20-25 minutes or until the top batter is golden and cooked through and the tomatoes and onion are softened. When the cobbler is done, sprinkle the Parmesan on top and tear basil leaves overall for garnish. 

 Serve hot, warm, or at room temperature.