Tuesday, August 23, 2011

Tomato Cobbler

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I can’t believe autumn is almost here. I’ve spent most of the summer busy as a bee, a little travel, a few exciting photo jobs, a new puppy, (who is currently snoozing at my feet as I type this) with little time to blog or bake.

heirlooms & on the vine

I had a few free hours this afternoon, and I spent them baking this tomato cobbler. It’s an idea I’ve had in my head for a while, a savory cobbler instead of sweet (not a very original idea, true, but new for me!), but I wasn’t sure which direction I wanted to go with it. Then I found this recipe from Martha Stewart. It was just what I was looking for.

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This cobbler has it’s feet firmly planted in two seasons. It’s bursting with juicy, late summer tomatoes, but it has the feel of fall. It’s warm and filling, just the thing for when the evenings turn cool. It’s perfect for the in between. A transitional cobbler.

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The original recipe uses a different biscuit recipe, and gruyere instead of thyme. I think gruyere AND thyme would be perfect, but I didn’t have any. If you try it out, let me know! Also, the thyme biscuits are perfect on their own. Just preheat your oven to 400, form into rounds, place on a baking sheet, and bake for 10-12 minutes.

Tomato Cobbler
Adapted from Martha Stewart
Serves 4

For the filling
extra virgin olive oil
1 large onion, thinly sliced
2 garlic cloves, thinly sliced
2 pounds grape tomatoes
3 tablespoons all-purpose flour
coarse salt and freshly ground pepper

For the biscuit topping
2 cups all purpose flour
1 tablespoon baking powder
1 tablespoon fresh thyme (plus more for garnish)
1/2 teaspoon salt
1/2 cup butter
3/4 cup heavy cream or buttermilk


Directions
Make the filling: Heat 3 tablespoons of 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 teaspoon salt and some pepper.

Preheat oven to 375 degrees.

Make the biscuit topping: Whisk together flour, baking powder, thyme and salt in a bowl. Cut in butter with a pastry cutter or rub in with your fingers until small clumps form. Add cream, stirring with a fork to combine until dough forms. (Dough will be slightly sticky.)

Transfer tomato mixture to a 1 quart baking dish or medium cast iron pan. Spoon 5 clumps of biscuit dough over top in a circle, leaving center open. Brush dough with cream. Bake until tomatoes are bubbling in the center and biscuits are golden brown, about 45 minutes. Transfer to a wire rack. Let cool for 20 minutes.

139 comments:

  1. I love how you said this cobbler belongs to two seasons, kind of like a transition cobbler. Well I think the savory cobbler idea is very clever, and it looks beautiful!

    Oh and that puppy is adorable !!

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  2. tomato cobbler sounds amazing Hannah! I cannot wait for cozy, fall time days. these photos set the perfect tone.

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  3. That puppy is darling! So sweet of you to scoop her up so she wouldn't be hurt!

    That cobbler is seriously gorgeous and rustic and love. The biscuit topping is my fav.

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  4. This looks delicious, I'll have to try it out...
    And Nora the puppy is super CUTE!

    xx Viola

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  5. Who can be expected to bake when you have a puppy that cute in your house? Not possible.

    This cobbler looks like the perfect end-of-summer cottage dinner - homey and savory but still with the hint of freshness from the last of the sweet local tomatoes.

    Yes to gruyere AND thyme. Good thinking.

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  6. Beautiful pictures, as always. It certainly feels like summer has flown past this year but this is a perfect dish to end it with.

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  7. Amazing, savory cobbler is new to me too! I love how you used these props for the photos, very natural, earthy. My cup of tea!

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  8. How refreshing and different is this! Plan on making it this weekend, will let you know how it turns out :)

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  9. this post is gorgeous...the photos are unbelievable, and the crust on that cobbler looks so freaking good!!

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  10. This looks delicious! I'm always so happy to find a new post from you. Your pictures are gorgeous. It's refreshing to see such talent coexist with humility and grace.

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  11. I love sweet turned savory, I'm much more of a savory girl myself. This looks so comforting! I can't wait for fall inspired meals to start rolling in to the blog world- chilli, cornbread, crispy apples mmm

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  12. I've never even thought about a savory cobbler! This looks so yummy and comforting.

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  13. Hannah, this looks absolutely killer. Like I said earlier today- it's going on my "To Make" list.

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  14. yum yum! A recipe doesn't have to be new to the world to be new for you! I don't think I've ever made a savory cobbler, actually, but it sounds like an excellent idea. I love the bright red tomatoes peaking out from under the biscuits!

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  15. The photos are lovely and I can't wait to try this recipe! Cherry tomatoes and the biscuits seems like a fantastic combo.

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  16. What amazing coincidences! We just ran across your blog (yesterday? love it, btw, especially your pictures. a perfect fit to our aesthetic) and just happen to have tomato cobbler coming out of the oven for dinner tonight (it is cooling on the stovetop as we speak. a different variation from the Martha Stewart we ran across at Lottie + Doof. love them.)

    I think this means us finding you was meant to be.

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  17. Love this different take on cobbler. Looks super delicious.

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  18. This recipe looks delicious and as always your photos are stunning. Happy last few weeks of summer!

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  19. Beautiful and comforting recipe and photos! We have had so much fog, I don't know if our tomatoes will ever ripen. If they do, this is a perfect recipe to savour out late summer bounty.

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  20. Beautiful! This sounds so good right now too!

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  21. Yummy! This looks like a healhty harty cobbler. Loove it!

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  22. This cobbler looks wonderful. Like the idea of a dish that is transitional from summer to autuum. Beautiful photography as always.

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  23. superb, Hannah! But the most are your photos... I hope you are going to post also the tomato soup I saw it on Flickr :)

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  24. Oh, ok. You have just sent it by flickr mail... Thanks a lot!!!

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  25. the definite recipe deserve to try! all the photos are mind blowing, i love it!

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  26. Ok...that puppy...if i pretend to be the owner can i nab her from you? :) thats such a story of fate! Shes gorgeous :) as is this cobbler of course, i mean...your photos are just beyond perfection. We have a crazy amount of tom's in the garden now so this looks like a lovely way of utilising them. Awesome post :)

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  27. Great recipe plus too beautiful photos.

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  28. UM< Pretty much AWESOME! I love you for this! I'm so re-posting this under your blog on FB! I love new foods, so thank you, and I will for SURE let you know how mine turns out! xo

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  29. A perfect transition dish, Hannah! So pretty.

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  30. Your pictures are absolutely stunning, yet quite simple. I love them- and for sure I will have to test this recipe myself! Thanks for sharing!

    ♥flor

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  31. Your description of the cobbler is perfect. How is combines 2 seasons. I'm LOVING it. Can't wait to try a savory cobbler!

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  32. that's a weird {but delish sounding} combo to me...maybe i'll get up the courage to try it sometime!

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  33. Looks delicious. Who would have thought of using tomatoes in a cobbler? Great idea! :D

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  34. Definitely love this recipe! Haven't made it in a couple years though, I should definitely make it before all the pretty tomatoes go out of season.

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  35. I love the idea of a tomato cobbler. Beautiful photos. When it cools off in Texas (if ever) I'm going to give this a go.

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  36. This cobbler looks delish! I'd love a 'transitional' cobbler like this as we head from winter into spring too.

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  37. What a great idea! I've got to do this before the tomatoes run out!

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  38. This looks so amazing! I just found your blog and I am in love with your photos and recipes already.

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  39. Just scrumptious, what ellse would you need on a long summers night with a chilly breeze! perfect, have a lovely Thursday x

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  40. This is beautiful! And, it sounds just fabulous... We have so many beautiful tomatoes in season right now. Can't wait to give this a try!

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  41. delicious--i need to try a savory cobbler! gorgeous pictures as always :)

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  42. This looks delicious! I think I'll be trying it out very soon.

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  43. I made this the other day after it was featured on the Craft blog and it was INCREDIBLE. I used fresh rosemary instead of thyme for the biscuits, and the combination with the tomato was perfect! Will definitely be making this again, and the biscuits by themselves too.

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  44. What a great idea for featuring tomatoes. Your photos are lovely, as usual, and how vibrant the red is!

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  45. Your photos are gorgeous. They help create such a beautiful, warm story. And what an interesting cobbler. I'll have to give it a try--gotta love Martha and her recipes.

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  46. I love the sound of this!!! I've never heard of a savoury cobbler, and anything that has tomatoes immediately goes to the top of my list.

    Your photos are absolutely stunning! They are just so beautiful.

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  47. Never heard of a savoury cobbler before. Always fruits have ruled the roost when it came to cobblers or crumbles or crisps.

    Photos are fascinating

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  48. your amazing blog makes me hurry with the decision of buying a printer! everything is just amazing and inspiring!

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  49. Absolutely beautiful photos. It was the first day of Spring in Australia this week. Won't be long til we have tomatoes to try this with. Looks fantastic.

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  50. Gorgeous photos! I've never thought of a savoury cobbler either, so this is a new idea to me as well.

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  51. We're kind of on the same wave length today. But I love the biscuits on top. Will be trying this soon.

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  52. Oh wow! I tried this tonight and I think I have a new favorite dish! I subbed basil for the thyme (just cuz I'm not a huge thyme fan). I also added bacon. I cooked about 5 slices in a heavy skillet then drained off most of the grease. I used the remaining grease to carmelize the onions and then chopped the bacon and added it to the tomatoes.

    Thanks for this amazing dish.

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  55. I made this tomato cobbler yesterday: amazing! It was a huge success, my guests just loved it and there was no leftovers (which is proof that it was indeed a winner!)

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  56. Hi Hannah,
    Where do the Red Pepper Flakes come from in the directions? - as there is no mention of them in the Ingredients list? And how much of them would you suggest that I use?

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  57. In a large bowl, whisk together the ateş ve su buz devri brown sugar, melted butter, flour and salt. Add in the eggs, maple syrup This dish is really amazing to eat.As there has been mixed many awesome ingredients kafa topu so it should be delicious for everyone.I would like to make this dish and will eat with my family.

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