Cherry Tomato and Gruyere Cobbler
An abundance of cherry tomatoes available this time of year makes this dish extra satisfying. With Gruyere cheese, caramelized onions and a healthy serving of butter, this cherry tomato cobbler is rich and cozy - and somehow perfect for September.
Author: Inspired by Martha Stewart & The Bitten Word
- For the filling
- ¼ cup extra-virgin olive oil
- 2 medium onions, thinly sliced
- 4 garlic cloves, thinly sliced
- 3 pounds cherry tomatoes
- 3 tablespoons all-purpose flour
- ¼ teaspoon crushed red-pepper flakes
- ¼ teaspoon crushed culinary lavender buds
- 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 (2¼ ounces), plus 1 tablespoon, for sprinkling
- 1½ cups heavy cream, plus more for brushing
- 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, red-pepper flakes and crushed lavender with 1½ 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 ½ 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.
- NOTES from The Bitten Word:
- Caramelizing the onions takes up the first 30 minutes of a 2 hour and 20 minute cook time. The onions can easily be done a day in advance and cooled in the refrigerator overnight.
- We think the tomato variety and size here is inconsequential. Just about any summer tomato is going to be fantastic when paired with these ingredients, whether it's a large or small variety. If you use larger tomatoes, just slice them up into one-inch pieces. That said, different varieties may give off different amounts of liquid, so keep that in mind when selecting a dish to cook this in.
- When you pop it in the oven, put your dish on a baking sheet. We found that our tomatoes released a lot of juice, and the dish boiled over, causing the house to fill up with smoke (whoops!).