Tomato Cobbler with Cheese Biscuit Topping
 
Prep time
Cook time
Total time
 
A rich biscuit crust tops juicy tomatoes for a delicious and hearty main or side dish
Author:
Recipe type: Vegetable Cobbler
Serves: 6-8
Ingredients
  • Filling
  • 2 Tablespoons olive oil
  • 2 Tablespoons butter
  • 2 mediumyellow onions, thinly sliced
  • 4 garlic cloves, minced
  • 1 teaspoon dried basil
  • ¼ teaspoon dried thyme
  • 3 pounds ripe whole tomatoes, cut into eighths (may substitute cherry tomatoes, no need to cut them up)
  • ¼ teaspoon red pepper flakes
  • 1½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Biscuit Topping
  • 2 cups all-purpose flour (or 1½ cups all-purpose flour mixed with ½ cup whole wheat flour)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup vegetable shortening (or 1 stick unsalted butter cut into small cubes)
  • 1 cup grated sharp cheddar cheese
  • 1½ cups heavy cream
Instructions
  1. Preheat oven to 375 degrees F.
  2. In a large skillet over medium-high heat, melt butter and olive oil. When the butter begins to sizzle, add the onions. Cook the onions, stirring occasionally, until they caramelize - 25 minutes. You may want to turn down the heat, if the onions begin to brown too quickly.
  3. While the onions are cooking, rinse the tomatoes. Cut into eighths, and place in a large bowl, juices and all. Sprinkle tomatoes with 3 Tablespoons flour, mix until there are no traces of flour, and set aside.
  4. Once the onions have caramelized, add the garlic, basil and thyme. Stir and continue to cook until you begin to smell the spices - 1-2 minutes. Remove onion mixture to a bowl, and allow to slightly cool. Add salt, pepper, and red pepper flakes.
  5. When the onions have cooled, add them to the tomatoes. Mix with a large spoon or your hands. Pour into a 9x13 pan. Place in the oven while you make the biscuits.
  6. Measure 2 cups of flour into a mixing bowl. Add baking powder and salt. Whisk together the dry ingredients.
  7. Add shortening (or butter) to the flour. Using a whisk, pastry blender, or two knives, cut the shortening into the flour, until the mixture is coarse and resembles small peas.
  8. Add grated cheese. Using your hands, gently sift the flour and cheese through your fingers, until the cheese is coated with flour and evenly distributed.
  9. Add cream, and quickly stir with a fork, until the dough comes together. The dough will be rough looking and slightly sticky.
  10. Remove the casserole dish from the oven. Using a ½ cup ice cream scoop or measure form round biscuits, and place the biscuits on top of the tomatoes.
  11. Return the casserole to the oven. Bake for 45 minutes. Rotate the dish, and continue to bake for another 15-20 minutes. Tomatoes will be bubbling and biscuit topping will have risen and become nicely browned.
  12. Let tomato cobbler sit for 20 minutes before serving.
Notes
A number of cheeses may be substituted in the biscuits: gruyere, blue, gouda. The recipe may be halved. It also may be served as a main dish or hearty side dish.
Recipe by At Mimi's Table at https://atmimistable.com/tomato-cobbler-cheese-biscuit-topping/