TOMATO COBBLER

TOMATO COBBLER
TOMATO COBBLER

PREP TIME

70

minutes

TOTAL TIME

445

minutes

SERVINGS

6

servings

PREP TIME

70

minutes

TOTAL TIME

445

minutes

SERVINGS

6

servings

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

Directions

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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