Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Tomato Cobbler 3.9 (42) 8 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 17, 2021 Print Share Share Tweet Pin Email Prep Time: 50 mins Total Time: 2 hrs 20 mins Yield: 6 to 8 Serves 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. Ingredients For the filling ¼ cup extra-virgin olive oil 2 medium onions, thinly sliced 4 garlic cloves, thinly sliced 3 pounds cherry tomatoes 3 tablespoons all-purpose flour ¼ 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 ¼ ounces), plus 1 tablespoon, for sprinkling 1 ½ cups heavy cream, plus more for brushing Directions 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. Toss onion mixture, tomatoes, flour, and red-pepper flakes with 1 1/2 teaspoons salt and some pepper. 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.) 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. Cook's Notes Cheese biscuits on top of the tomato filling soak up the juices. Print