Tomato Cobbler
Sept 5, 2011 11:42:09 GMT -5
Post by PrisonerOfHope on Sept 5, 2011 11:42:09 GMT -5
If you're looking for a really unique side dish, this is it. Nice if you can get different colored tomatoes.
Tomato Cobbler
MAKES 6 TO 8 SERVINGS
FILLING
1/4 cup extra-virgin olive oil
2 large onions, thinly sliced
5 garlic cloves, thinly sliced
2 1/2 to 3 pounds cherry tomatoes
3 tablespoons all-purpose flour
1/2 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper
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 grated Gruyere cheese (2 1/4 ounces), plus 1 tablespoon for sprinkling, divided
1 1/2 cups heavy cream, plus more for brushing
Make filling: Heat oil in 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 11/2 teaspoons salt and some pepper.
Preheat oven to 375 degrees. Make 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 1 cup cheese, then add cream, stirring with fork to combine until dough forms. (Dough will be 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 center and biscuits are golden brown, about 50 to 60 minutes. Transfer to wire rack.
Let cool for 20 minutes.
Tomato Cobbler
MAKES 6 TO 8 SERVINGS
FILLING
1/4 cup extra-virgin olive oil
2 large onions, thinly sliced
5 garlic cloves, thinly sliced
2 1/2 to 3 pounds cherry tomatoes
3 tablespoons all-purpose flour
1/2 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper
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 grated Gruyere cheese (2 1/4 ounces), plus 1 tablespoon for sprinkling, divided
1 1/2 cups heavy cream, plus more for brushing
Make filling: Heat oil in 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 11/2 teaspoons salt and some pepper.
Preheat oven to 375 degrees. Make 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 1 cup cheese, then add cream, stirring with fork to combine until dough forms. (Dough will be 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 center and biscuits are golden brown, about 50 to 60 minutes. Transfer to wire rack.
Let cool for 20 minutes.
