Cherry Tomato and Gruyere Cobbler

5.0 from 1 reviews

Cherry Tomato and Gruyere Cobbler

Prep time

50 mins

Cook time

2 hours 20 mins

Total time

3 hours 10 mins

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

Serves: 6-8

Ingredients

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

Directions

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!).