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A rich and savory Tomato Cobbler with a flaky biscuit topping and smoky cheese.
A savory cobbler really does change the game: everyone loves pie, so why not as a side dish? This Tomato Cobbler is bright and rich, with a little sweetness and a little spice for variety. Meanwhile, on top, it has a buttery, flaky, homemade biscuit topping, sprinkled with smoky cheese. Tomato Cobbler is photogenic and definitely delicious; a scrumptious side dish that will steal the show at any table!
Ingredients
For the filling:
- 1/4 cup extra-virgin olive oil
- 2 medium onions thinly sliced
- 4 cloves garlic thinly sliced
- 3 pounds cherry tomatoes
- 3 tablespoons all-purpose flour
- 1/4 teaspoon crushed red pepper flakes
- coarse salt to taste
- ground black pepper to taste
For the biscuit topping:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon coarse salt
- 1 stick cold unsalted butter cut into small pieces
- 1 cup plus 1 tablespoon Gruyère cheese grated, divided
- 1 1/2 cups heavy cream plus more, to taste, for brushing
- fresh parsley optional, to taste, chopped, for garnish
Directions
- Heat the oil in a large, high-sided skillet over medium heat.
- Cook the onions and stir occasionally until caramelized, about 25 minutes.
- Add the garlic and cook until fragrant, about 2-3 minutes.
- Let the onion mixture cool.
- Toss together the onion mixture, the tomatoes, 3 tablespoons of the flour, the red pepper flakes, the salt, and the pepper.
- Preheat the oven to 375 degrees F.
- In a bowl, whisk the remaining flour, the baking powder, and the remaining 1 teaspoon of salt.
- Cut in the butter with a pastry cutter.
- Stir in 1 cup of the Gruyère cheese.
- Add in 1 1/2 cups of the heavy cream.
- Stir the flour mixture with a fork until a slightly sticky dough forms.
- Transfer the tomato mixture to a 2-quart baking dish.
- Spoon 7 dollops of the biscuit dough over the top of the tomato mixture in a circle, leaving the center open.
- Brush the dough with the extra heavy cream.
- Sprinkle the tops of the dough clumps with the remaining Gruyère cheese.
- Place the baking dish on a baking sheet.
- Bake until the tomatoes are bubbling in the center and the biscuits are golden-brown, about 45 minutes.
- Transfer the baking dish to a wire rack and let it cool for 20 minutes.
- Garnish with the fresh parsley and serve.
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