Aunt Floras Soul Veggie Cobbler Recipes

TOMATO COBBLER

Tomato Cobbler image

As sweet and delicious as summer's cherry tomatoes are raw, they become even more so when baked in this easy cobbler-style dish. Caramelized onion, garlic, and hot pepper reinforce the dish's savory side. A Gruyere drop-biscuit dough, spooned on top before the ensemble bakes, makes the cobbler work as a hearty side or a rustic main course.Cheese biscuits on top of the tomato filling soak up the juices.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 2h20m

Yield Serves 6 to 8

Number Of Ingredients 15

Ingredients

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

Steps:

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.
Toss onion mixture, tomatoes, flour, and red-pepper flakes with 1 1/2 teaspoons salt and some pepper.
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.)
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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