I'm going to keep the description of this dish short and sweet because sometimes less is more. Roasted cherry tomatoes + caramelized onions + Guryere biscuits. I could probably stop right there and say no more, but I'll tell you (unnecessarily) that this is one of the best things I've made all summer.
We had my dad and stepmom over for dinner a few weeks ago, and I planned to make this tomato and corn pie. However, I saw this cobbler posted on The Bitten Word right before I went to the grocery store, and immediately changed my mind. This is a bit of a time-consuming recipe, but most of it is inactive. First, the onions are caramelized, then mixed with the tomatoes. The biscuits are formed and top the tomato-onion mixture, and then the whole thing is baked for over an hour. I know a lot of people don't like to turn on the oven in the summer, but I promise you this will be worth it.
There is definitely something magical about roasted cherry tomatoes, and to mix them with caramelized onions and then top them with biscuits and Gruyere cheese... well I can't think of much that would be better.
adapted from The Bitten Word, originally from Martha Stewart Living, July 2011
- 2 Tbs extra-virgin olive oil
- 2 Tbs unsalted butter
- 2 medium onions, thinly sliced
- 4 garlic cloves, minced
- 1 tsp minced fresh thyme
- 3 pounds grape tomatoes
- 3 tablespoons all-purpose flour
- 1/4 teaspoon crushed red-pepper flakes
- Coarse salt and freshly ground pepper
- 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 2 tablespoons, for sprinkling
- 1 1/2 cups heavy cream
To make the filling, heat oil and butter in a large skillet over medium heat. Cook onions, stirring occasionally, until caramelized, about 25 minutes. Add garlic and thyme, and cook until fragrant, about 3 minutes. Let cool.
Preheat oven to 375 degrees. In a large bowl, toss onion mixture, tomatoes, flour, and red-pepper flakes with 1 1/2 teaspoons salt and some pepper.
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 or 9x13 inch baking dish . Use and ice cream scoop or 1/4 cup measuring cup to drop clumps of biscuit dough (about 1/2 cup each) over top in a circle, leaving center open. Sprinkle the top with remaining 2 tablespoons of 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 before serving.