TOMATO COBBLER
By á-408
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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