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TOMATO COBBLER

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Ingredients

  • 1/4 CUP OLIVE OIL
  • 2 MED. ONIONS
  • 4 GARLIC CLOVES
  • 3 POUNDS CHERRY TOMATOES
  • 3 TBSP FLOUR
  • 1/4 TSP CRUSHED RED-PEPPER FLAKES
  • COARSE SALT AND PEPPER
  • BISCUIT TOPPING
  • 2 CUPS FLOUR
  • 2 TSP BAKING POWDER
  • COARSE SALT
  • 1 STICK UNSALTED BUTTER, CUT INTO SM. PIECES
  • 1 CUP GRATED GRUYERE CHEESE, PLUS 1 TBSP FOR SPRINKLING
  • 1 1/2 CUPS HEAVY CREAM, PLUS MORE FOR BRUSHING

Details

Servings 6
Preparation time 70mins
Cooking time 445mins

Preparation

Step 1

MAKE THE FILLING. HEAT OIL IN A LARGE SKILLET OVER MED. HEAT. COOK ONIONS, UNTIL CARMELIZED, ABOUT 25 MIN. ADD GARLIC AND COOK UNTIL FRAGRANT, ABOUT 3 MIN. LET COOL

TOSS ONION MIXTURE, TOMATOES, FLOUR AND RED-PEPPER WITH 1 1/2 TSP SALT AND SOME PEPPER.

PREHEAT OVEN TO 375 DEGREES. MAKE THE BISCUIT TOPPING. MIX FLOUR AND BAKING POWDER, CUT IN BUTTER. STIR IN CHEESE, THEN ADD CREAM, STIRRING WITH A FORK UNTIL DOUGH FORMS.

TRANSFER TOMATO MIXTURE TO A 2-QUART DISH. SPOON 7 CLUMPS OF BISCUIT DOUGH IN A CIRLCE, LEAVING CENTER OPEN. BRUSH DOUGH WITH CREAM AND SPRINKLE WITH REMAINING CHEESE.

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