17 November 2011

Tomato Cobbler...

Our garden is overflowing with late season tomatoes and I needed something to do with all of these beauties! I found a recipe for tomato cobbler on Honey&Jam's blog and tested it out. (Check out her photos, they're always gorgeous) It turned out very tasty and satisfying.

I used mostly small yellow tomatoes but also cut up some big red ones. I forgot to try adding gruyere to the biscuits, but I sprinkled some on top when I reheated it and it was very good.

Recipe coming up...

Tomato Cobbler
Adapted from Martha Stewart
Serves 4

For the filling
extra virgin olive oil
1 large onion, thinly sliced
2 garlic cloves, thinly sliced
2 pounds grape tomatoes
3 tablespoons all-purpose flour
coarse salt, freshly ground pepper, and red-pepper flakes

For the biscuit topping
2 cups all purpose flour
1 tablespoon baking powder
1 tablespoon fresh thyme (plus more for garnish)
1/2 teaspoon salt
1/2 cup butter
3/4 cup heavy cream or buttermilk

Make the filling: Heat 3 tablespoons of 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 teaspoon salt and some pepper.

Preheat oven to 375 degrees.

Make the biscuit topping: Whisk together flour, baking powder, thyme and salt in a bowl. Cut in butter with a pastry cutter or rub in with your fingers until small clumps form. Add cream, stirring with a fork to combine until dough forms. (Dough will be slightly sticky.)

Transfer tomato mixture to a 1 quart baking dish or medium cast iron pan. Spoon 5 clumps of biscuit dough over top in a circle, leaving center open. Brush dough with cream. Bake until tomatoes are bubbling in the center and biscuits are golden brown, about 45 minutes. Transfer to a wire rack. Let cool for 20 minutes.

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