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.
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.
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.
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.
