Sunday, August 14, 2011

Tomato Cobbler


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.


Tomato Cobbler
adapted from The Bitten Word, originally from Martha Stewart Living, July 2011
serves 6-8
  • 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
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 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.



16 comments:

Jessica said...

This sounds A-MAZING

Nicole, RD said...

That sounds...so good. I have so many grape tomatoes that will me to make this!

Ana said...

This is one of my favorite "shower" menu items since I can make the crusts ahead and freeze them. It always goes quickly! I sometimes add a little Parmesan as well. My mom has done it with asiago too.

Ana said...

I also really like Martha's Mixed Tomato Cobbler w/ Gruyere Pie Crust (basically the same)
http://www.marthastewart.com/316237/mixed-tomato-cobbler-with-gruyere-crust

Annie said...

I'm pretty sure you just knocked something else off my menu for next week because I NEED to make this instead...and I could not be happier about it. Drooling here.

Alice said...

You are reading my mind! I just bookmarked this same recipe last week because it sounded too good to pass up. You've given me the push I needed to make it sooner rather than later!

Krystal said...

Love you because now all I can think about is this tomato cobbler. Everything about it - is heaven to me! YUM!

Kelsey said...

This looks unbelievable. Thank you SO MUCH for sharing it. MUST make before tomato season closes out.

Half Baked said...

Wow this dish looks fantastic! It may be what's for dinner at my house tonight!!

penandra said...

I'm a huge fan of Zach and Clay (at Bitten Word) and saw this when they first posted it . . . although I have only picked a couple of large tomatoes from my garden so far this summer (unseasonal weather on the west coast) --- I have done VERY well with the cherry tomatoes and only needed a couple of ingredients from the grocery for this. Thank you for reposting their recipe!

Brianna said...

I've been seeing this recipe a lot lately. It's a sign. I need to make it while the tomatoes are still sweet & perfect. Your short description is perfect ... My stomach is growling!

Anne Marie said...

I have decided that I could happily live on nothing but tomatoes, bread and cheese for the rest of my life (maybe some wine, too). This recipe completely fits that bill. I can't wait to make it. Thank you!!

Pam said...

What a great idea! What looks like a dessert is in fact a main dish. I adore gruyere, tomatoes, and of course who does not love carmelized onions. This really sounds quite yummy.

Lynn said...

This was so very tasty! Thanks for sharing!

Anonymous said...

Hi Josie,
This dish was delicious! I found it via Annie's Eats and just wanted to say thank you for sharing such a wonderful recipe. My family enjoyed it.
Melissa

Kevin said...

I really like the sound of a tomato cobbler!

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