Tomato Cobbler

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Recipes that take a traditionally sweet dish and turn things savory are so appealing to me. There’s no reason berries and peaches should have all the fun this summer. Tomatoes love biscuits, too, and they’re fruit after all. Let’s make tomato cobbler.

I made two dishes of tomato cobbler yesterday for brunch, and they went over very well. I was inspired to make this recipe because a friend who is moving away loves tomatoes, but they ended up being a real crowd-pleaser. Cheesy biscuits on top of blistered sweet tomatoes mingling with caramelized onions and garlic? Not a bad way to kick off Sunday. This is gonna be one to make every summer.

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tomato cobbler

This is an unexpected crowd-pleaser. I used both red and yellow cherry tomatoes for some color and variety, but you can feel free to use what you have around. I meant to toss the tomatoes with some thyme before popping them in the oven, and I bet it’d be good. This might be something to try next time. I love garlic so I added a couple extra cloves. I found that the cooking time could be reduced quite a bit, and I assemble the tomato-onion mixture in the same dish I’m baking the cobbler in to save us all from another bowl to wash. If you’re serving a crowd, it’s easy enough to make two of these and bake them at the same time. I cooked double the amount of onions and garlic in one big pan and then divided it between the dishes. This recipe is adapted from Martha Stewart.

for the filling:
1/4 cup extra-virgin olive oil
2 medium onions, thinly sliced
4 to 6 garlic cloves, thinly sliced
3 pounds cherry tomatoes
3 tablespoons all-purpose flour
1/4 teaspoon crushed red-pepper flakes
1 1/2 teaspoons coarse salt
black pepper

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 grated Gruyere cheese (2 1/4 ounces), plus 1 tablespoon, for sprinkling on top of the biscuits
1 1/2 cups heavy cream, plus more for brushing on top of the biscuits

To make the filling, heat oil in a large high-sided skillet over medium heat. Cook onions, stirring occasionally, until caramelized, about 40 minutes (if you really want them to get caramelized). Add garlic slivers, and cook until fragrant, about 3 minutes.

Toss onion mixture and tomatoes with flour, red pepper flakes, salt and some pepper in a 13- by 9-inch or 2-quart baking dish.

Heat oven to 375°F. To make the biscuit topping, whisk together flour, baking powder, and salt in a medium bowl. Cut in butter with a pastry cutter or rub in with your fingers until small clumps form. Mix in cheese. Add cream and stir with a fork to combine until shaggy dough forms. The dough will be slightly sticky.

Scoop clumps of biscuit dough (about 1/2 cup each) and form into a circular shape and place over tomatoes in dish, leaving tomatoes to peek through between the biscuits. Brush dough with cream, and sprinkle with the rest of the cheese. Bake until tomatoes are bubbling and biscuits are golden brown, about 40 minutes. Let cool for 15 minutes before serving.

Serves 6 to 8.

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