Tomato Cobbler

For the filling:

  • 1 tbsp. extra virgin olive oil
  • 1 tbsp. unsalted butter
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp. fresh thyme
  • 12 oz . cherry or grape tomatoes
  • 2 tbsp. all-purpose flour
  • ¼ tsp. red pepper flakes
  • 3/4 tsp. coarse salt
  • Pinch of black pepper

For the biscuit topping:

  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 4 tbsp. cold unsalted butter, cut into pieces
  • 1/2 cup grated gruyere cheese, plus extra for sprinkling
  • 3/4 cup heavy cream

Combine the oil and butter in a large skillet over medium heat.  Add the onions and cook, stirring occasionally, until cooked down and caramelized, about 20-25 minutes.  Stir in the garlic and thyme and cook until fragrant, 1-2 minutes more.  Remove from the heat and let cool.

Preheat the oven to 375˚ F.  In an 8 by 8 inch baking dish,  combine the onion mixture, tomatoes, flour, red pepper flakes, salt and pepper.

To make the biscuit topping, combine the flour, baking powder and salt in a medium bowl.  Cut in the butter with a pastry blender until the mixture is crumbly and small clumps form.  Mix in the cheese.  Stir in the cream with a fork until a sticky dough forms and the dry ingredients are incorporated.

Using a large ice cream scoop or a ¼-cup measure, drop clumps of the biscuit dough evenly over the tomato mixture.  Sprinkle the top with additional grated cheese.  Bake until the tomatoes are bubbling and the biscuits are golden, about 1 hour.  Let cool 20 minutes before serving.

From Annies Eats


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