About
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
Step 1 -Heat the oil in a large, high-sided skillet over medium heat.
Step 2 -Cook the onions and stir occasionally until caramelized, about 25 minutes.
Step 3 -Add the garlic and cook until fragrant, about 2-3 minutes.
Step 4 -Let the onion mixture cool.
Step 5 -Toss together the onion mixture, the tomatoes, 3 tablespoons of the flour, the red pepper flakes, the salt, and the pepper.
Step 6 -Preheat the oven to 375 degrees F.
Step 7 -In a bowl, whisk the remaining flour, the baking powder, and the remaining 1 teaspoon of salt.
Step 8 -Cut in the butter with a pastry cutter.
Step 9 -Stir in 1 cup of the Gruyère cheese.
Step 10 -Add in 1 1/2 cups of the heavy cream.
Step 11 -Stir the flour mixture with a fork until a slightly sticky dough forms.
Step 12 -Transfer the tomato mixture to a 2-quart baking dish.
Step 13 -Spoon 7 dollops of the biscuit dough over the top of the tomato mixture in a circle, leaving the center open.
Step 14 -Brush the dough with the extra heavy cream.
Step 15 -Sprinkle the tops of the dough clumps with the remaining Gruyère cheese.
Step 16 -Place the baking dish on a baking sheet.
Step 17 -Bake until the tomatoes are bubbling in the center and the biscuits are golden-brown, about 45 minutes.
Step 18 -Transfer the baking dish to a wire rack and let it cool for 20 minutes.
Step 19 -Garnish with the fresh parsley and serve.
