Thursday, August 25, 2011

Tomato Cobbler- Savory

I was feeling a bit overrun by cherry tomatoes this week. I found this recipe on the Lottie + Doof blog. Seemed perfect since it calls for 2 1/2 pounds of cherry tomatoes! I will use spelt flour and milk as substitutions. I will also use garlic oil and cut back on the garlic cloves and I will use a fresh hot pepper instead of red-pepper flakes.

Tomato Cobbler (adapted from Martha Stewart Living, July 2011)
  • 1/4 cup extra-virgin olive oil
  • 2 large onions, thinly sliced
  • 5 garlic cloves, thinly sliced
  • 2.5-3 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
  • 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
  • 1 1/2 cups heavy cream, plus more for brushing **I used milk
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, and red-pepper flakes with 1 1/2 teaspoons salt and some pepper.
Preheat oven to 375°F. 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 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 the center and biscuits are golden brown, about 50-60 minutes. Transfer to a wire rack. Let cool for 20 minutes.

**My crust melted together and then the contents bubbled into the oven. Clearly my pan wasn't big enough! I also had to cook it longer because the dough underneath needed more time to cook. I thought it was delicious. My kids, however, weren't all that excited about it. Maybe it just takes age to love a good tomato pie.

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