I'm not going to lie...the first time I saw this on Pink Parsley's blog, I definitely turned my nose up at it. Tomato cobbler? Weird and gross. The second time I saw it on Annie's Eats, I turned my nose up again, but maybe it wasn't quite as high. It kind of stuck in the back of my mind. Well maybe, I thought. My biggest hang up was (is) the fact that I'm not a total tomato lover, as I've previously mentioned. I especially don't like fresh tomatoes. And I don't like tomato skin in my cooked tomatoes. So I stored it in my mind for another year.
This summer I've really come around to eating more and more tomatoes. So I thought about the tomato cobbler yet again and decided to make it. Oh my. For one, your house will smell absolutely incredible while you bake it. That alone makes this dish worth the effort. There's something about the caramelized onions mixed with the garlic mixed with the butter from the biscuits that is to die for. It's not a pool of tomato juice with soggy biscuits on top. Not at all. The biscuits are light, fluffy, and crispy on top with plenty of amazing gruyere in and on them. I even liked the roasted tomatoes in the cobbler. It gave each bite a bit of freshness. The whole dish is quite wonderful, although the hubs turned his nose up and said it was weird. Maybe he just needs a couple of years to adjust to the idea like I did.
Tomato Cobbler with Gruyere Biscuits Recipe
Makes a 9x13 dish
Print this recipe
Note: I cut this recipe in half and baked it in a 1.5 quart baking dish for about 50 minutes. This takes a bit of time to prep and bake, so you could caramelize the onions the day before and keep them in the fridge. Then just put everything together and bake. Also, if you love caramelized onions, you definitely should double that part of the recipe!
For the filling:
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 medium onions, thinly sliced
4 garlic cloves, minced
1 teaspoon fresh thyme, chopped
3 pounds cherry or grape tomatoes
3 tablespoons all purpose flour
1/4 teaspoon red pepper flakes
Salt and pepper
For the biscuits:
2 cups all purpose flour
2 teaspoons baking powder
Kosher salt
1/2 cup butter, cold and chopped into pieces
1 cup grated gruyere cheese, plus 2 tablespoons for sprinkling
1 1/2 cups cold heavy cream
To make the cobbler filling, heat olive oil and butter over medium heat in a large pan and add onions. Cook, stirring occasionally, until caramelized (about 25-30 minutes). Add the garlic and thyme and cook until fragrant, about 1-2 minutes. Let cool.
Preheat your oven to 375 degrees.
In a large bowl, toss tomatoes, flour, red pepper flakes, and onion mixture. Pour into a greased 2 quart baking dish or a 9x13 pan.
To make the biscuits, in a large bowl, combine the flour, baking powder, and salt. Add in the butter and incorporate it using two knives, a fork, or a pastry blender until it resembles coarse crumbs. Mix in the cheese, and add in the cream. Stir with a fork until the dough forms into a large clump (it will be sticky). Using an ice cream scoop, 1/4 measuring cup, or a large spoon, drop clumps of the biscuit dough on top of the cobbler filling. Sprinkle the top with the remaining 2 tablespoons of cheese.
Bake for one hour to one hour and ten minutes or until the filling is bubbling and the biscuits are golden brown. Transfer to a wire rack and let cool 20 minutes before serving.
Source: Annie's Eats and Pink Parsley, originally from Martha Stewart Living
This summer I've really come around to eating more and more tomatoes. So I thought about the tomato cobbler yet again and decided to make it. Oh my. For one, your house will smell absolutely incredible while you bake it. That alone makes this dish worth the effort. There's something about the caramelized onions mixed with the garlic mixed with the butter from the biscuits that is to die for. It's not a pool of tomato juice with soggy biscuits on top. Not at all. The biscuits are light, fluffy, and crispy on top with plenty of amazing gruyere in and on them. I even liked the roasted tomatoes in the cobbler. It gave each bite a bit of freshness. The whole dish is quite wonderful, although the hubs turned his nose up and said it was weird. Maybe he just needs a couple of years to adjust to the idea like I did.
Tomato Cobbler with Gruyere Biscuits Recipe
Makes a 9x13 dish
Print this recipe
Note: I cut this recipe in half and baked it in a 1.5 quart baking dish for about 50 minutes. This takes a bit of time to prep and bake, so you could caramelize the onions the day before and keep them in the fridge. Then just put everything together and bake. Also, if you love caramelized onions, you definitely should double that part of the recipe!
For the filling:
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 medium onions, thinly sliced
4 garlic cloves, minced
1 teaspoon fresh thyme, chopped
3 pounds cherry or grape tomatoes
3 tablespoons all purpose flour
1/4 teaspoon red pepper flakes
Salt and pepper
For the biscuits:
2 cups all purpose flour
2 teaspoons baking powder
Kosher salt
1/2 cup butter, cold and chopped into pieces
1 cup grated gruyere cheese, plus 2 tablespoons for sprinkling
1 1/2 cups cold heavy cream
To make the cobbler filling, heat olive oil and butter over medium heat in a large pan and add onions. Cook, stirring occasionally, until caramelized (about 25-30 minutes). Add the garlic and thyme and cook until fragrant, about 1-2 minutes. Let cool.
Preheat your oven to 375 degrees.
In a large bowl, toss tomatoes, flour, red pepper flakes, and onion mixture. Pour into a greased 2 quart baking dish or a 9x13 pan.
To make the biscuits, in a large bowl, combine the flour, baking powder, and salt. Add in the butter and incorporate it using two knives, a fork, or a pastry blender until it resembles coarse crumbs. Mix in the cheese, and add in the cream. Stir with a fork until the dough forms into a large clump (it will be sticky). Using an ice cream scoop, 1/4 measuring cup, or a large spoon, drop clumps of the biscuit dough on top of the cobbler filling. Sprinkle the top with the remaining 2 tablespoons of cheese.
Bake for one hour to one hour and ten minutes or until the filling is bubbling and the biscuits are golden brown. Transfer to a wire rack and let cool 20 minutes before serving.
Source: Annie's Eats and Pink Parsley, originally from Martha Stewart Living
