Side Pannel
Tomato Cobbler .
Tomato Cobbler .
- Recipe Submitted by Cornbread on 11/24/2014
Category: Healthy Recipes, Cheese, Tomatoes
Ingredients List
- 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.
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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