Tomato Cobbler

As sweet and delicious as summer's cherry tomatoes are raw, they become even more so when baked in this easy cobbler-style dish. Caramelized onion, garlic, and hot pepper reinforce the dish's savory side. A Gruyere drop-biscuit dough, spooned on top before the ensemble bakes, makes the cobbler work as a hearty side or a rustic main course.Cheese biscuits on top of the tomato filling soak up the juices.

  • Prep:
  • Total Time:
  • Yield: Serves 6 to 8
Tomato Cobbler

Source: Martha Stewart Living, July 2011

Ingredients

  • For the filling
  • 1/4 cup extra-virgin olive oil
  • 2 medium onions, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 3 pounds cherry tomatoes
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon crushed red-pepper flakes
  • Coarse salt and freshly ground pepper
  • For the biscuit topping
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 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
  • 1 1/2 cups heavy cream, plus more for brushing

Directions

  1. Make the filling: Heat oil in a large high-sided skillet over medium heat. Cook onions, stirring occasionally, until caramelized, about 25 minutes. Add garlic, and cook until fragrant, about 3 minutes. Let cool.

  2. Toss onion mixture, tomatoes, flour, and red-pepper flakes with 1 1/2 teaspoons salt and some pepper.

  3. Preheat oven to 375 degrees. Make the biscuit topping: Whisk together flour, baking powder, and 1 teaspoon salt in a bowl. Cut in butter with a pastry cutter or rub in with your fingers until small clumps form. Stir in cheese, then add cream, stirring with a fork to combine until dough forms. (Dough will be slightly sticky.)

  4. Transfer tomato mixture to a 2-quart baking dish (2 inches deep). Spoon 7 clumps of biscuit dough (about 1/2 cup each) over top in a circle, leaving center open. Brush dough with cream, and sprinkle with remaining tablespoon cheese. Bake until tomatoes are bubbling in the center and biscuits are golden brown, about 1 hour 10 minutes. Transfer to a wire rack. Let cool for 20 minutes.

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