If you’ve never made a savory cobbler before, you might be skeptical, but trust me, this is good stuff! Onions are caramelized then tossed with cherry tomatoes and seasoned; this mixture becomes the filling of your cobbler. The topping is a simple drop biscuit that’s loaded with my favorite cheese of all: Gruyere. Once baked, the biscuits are golden brown on top and tender (but not soggy!) on the bottom, full of flavor from the baked tomatoes and onions below.
I immediately regretted halving the recipe upon taking my first bite, it was just so darn good I couldn’t get enough. I highly recommend you grab the last of your summer tomatoes and just go ahead with the full recipe or you’ll be wishing you did!
By Tracey
Tomato Cobbler with Gruyere Biscuits
adapted from Martha Stewart Living
(Note: this recipe can be halved and baked in an 8×8-inch baking dish. See instructions for cooking time.)
Ingredients:
Filling
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 medium yellow onions, thinly sliced
- 4 garlic cloves, minced
- 1 teaspoon fresh thyme
- 3 lb cherry tomatoes
- 3 tablespoons all-purpose flour
- 1/4 teaspoon red pepper flakes
- 1 1/2 teaspoons kosher salt
- 1/8 teaspoon black pepper
Biscuit Topping
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into 1/4-inch pieces
- 1 cup grated gruyere cheese, plus 2 tablespoons for sprinkling
- 1 1/2 cups heavy cream
Directions:
Add the oil and butter to a large skillet and set over medium heat. When the pan is hot, add the onions and cook for about 25 minutes, stirring occasionally, until they have caramelized and reduced in volume significantly. Mix in the garlic and thyme and cook until fragrant, about 2 minutes. Transfer the mixture to a heatproof bowl and let cool.
Meanwhile, preheat oven to 375 F. To the cooled onion mixture, add the tomatoes, flour, red pepper, salt, and black pepper. Stir to combine then set aside.
To make the biscuit topping; Whisk the flour, baking powder, and salt together in a medium bowl. Add the butter, and using a pastry cutter, cut it into the dry ingredients until the mixture resembles coarse meal – small clumps should begin to form. Mix in 1 cup of the cheese, then add the heavy cream and mix with a fork until a rough, sticky dough comes together.
Transfer the tomato mixture to a 9 x 13-inch baking dish. Using a 1/2-cup measure, drop rounds of biscuit dough over the surface of the tomato mixture. Sprinkle the tops of the biscuits with the remaining two tablespoons of cheese. Bake the cobbler for about 60-70 minutes, or until the biscuits are golden brown and the tomatoes are bubbling. (If you halve the recipe the baking time will likely be closer to 45 minutes so start checking early.) Remove the pan to a wire rack and allow to cool for 20 minutes before serving.
