A savory cobbler really does change the game: everyone loves pie, so why not as a side dish? This Tomato Cobbler is bright and rich, with a little sweetness and a little spice for variety. Meanwhile, on top, it has a buttery, flaky, homemade biscuit topping, sprinkled with smoky cheese. Tomato Cobbler is photogenic and definitely delicious; a scrumptious side dish that will steal the show at any table!

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Ingredients

For the filling:

  • 1/4 cup extra-virgin olive oil
  • 2 medium onions, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 3 pounds cherry tomatoes
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon crushed red pepper flakes
  • coarse salt, to taste
  • ground black pepper, to taste

For the biscuit topping:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 1 stick cold unsalted butter, cut into small pieces
  • 1 cup plus 1 tablespoon Gruyère cheese, grated, divided
  • 1 1/2 cups heavy cream, plus more, to taste, for brushing
  • fresh parsley, optional, to taste, chopped, for garnish
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Directions

Step 1 –Heat the oil in a large, high-sided skillet over medium heat.

Step 2 –Cook the onions and stir occasionally until caramelized, about 25 minutes.

Step 3 –Add the garlic and cook until fragrant, about 2-3 minutes.

Step 4 –Let the onion mixture cool.

Step 5 –Toss together the onion mixture, the tomatoes, 3 tablespoons of the flour, the red pepper flakes, the salt, and the pepper.

Step 6 –Preheat the oven to 375 degrees F.

Step 7 –In a bowl, whisk the remaining flour, the baking powder, and the remaining 1 teaspoon of salt.

Step 8 –Cut in the butter with a pastry cutter.

Step 9 –Stir in 1 cup of the Gruyère cheese.

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Step 10 –Add in 1 1/2 cups of the heavy cream.

Step 11 –Stir the flour mixture with a fork until a slightly sticky dough forms.

Step 12 –Transfer the tomato mixture to a 2-quart baking dish.

Step 13 –Spoon 7 dollops of the biscuit dough over the top of the tomato mixture in a circle, leaving the center open.

Step 14 –Brush the dough with the extra heavy cream.

Step 15 –Sprinkle the tops of the dough clumps with the remaining Gruyère cheese.

Step 16 –Place the baking dish on a baking sheet.

Step 17 –Bake until the tomatoes are bubbling in the center and the biscuits are golden-brown, about 45 minutes.

Step 18 –Transfer the baking dish to a wire rack and let it cool for 20 minutes.

Step 19 –Garnish with the fresh parsley and serve.