I found this recipe on Annie’s Eats who adapted it from a Martha Stewart recipe. I’ve never had a savory cobbler before. Anything with cooked tomatoes is a winner for me, and this was a winner!
Tomato Cobbler with Gruyere Biscuits
2 tbsp. extra virgin olive oil
2 tbsp. unsalted butter
2 medium yellow onions, thinly sliced
4 cloves garlic, minced
1 tsp. fresh thyme
3 lbs. cherry or grape tomatoes
3 tbsp. all-purpose flour
¼ tsp. red pepper flakes
1½ tsp. coarse salt
Pinch of black pepper
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
8 tbsp. cold unsalted butter, cut into pieces
1 cup grated gruyere cheese, plus extra for sprinkling
1½ cups heavy cream
1. To prepare the filling, combine the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until cooked down and caramelized, about 20-25 minutes. Stir in the garlic and thyme and cook until fragrant, 1-2 minutes more. Remove from the heat and let cool.
2. Preheat the oven to 375˚ F.
3. In a large bowl, combine the onion mixture, tomatoes, flour, red pepper flakes, salt and pepper.
4. To make the biscuit topping, combine the flour, baking powder and salt in a medium bowl. Cut in the butter with a pastry blender or two knives until the mixture is crumbly and small clumps form. Mix in the cheese. Stir in the cream with a fork until a sticky dough forms and the dry ingredients are incorporated.
5. Transfer the tomato mixture to a 9 x 13-inch baking dish. Sprinkle the biscuit dough evenly over the tomatoes. Sprinkle with the remaining cheese over the top if desired.
6. Bake until the tomatoes are bubbly and the biscuit topping is golden brown, about 1 hour.
7. Let is set for 10-15 minutes before serving.
A couple of notes…
- I halved the recipe and used a square baking dish because there were just two of us eating.
- It made a great main dish with a salad, but would also be nice as a side dish.
- The time change has made dinner time very dark and there for my photos are kind of blown out. My trusty iphone takes great photos, but not in artificial light.