It’s nearly 90 degrees as I write this in the beginning of September and what is supposed to be the end of summer. I am dreaming about cool fall days wearing scarfs around my neck and baking behind the heated stove with something pumpkin or cinnamon inside.
So as I dream about my favorite season of all, I will show off this tomato cobbler for now. I know that the next season is coming soon, but can it please…please come faster?
I am also dreaming about Halloween (well..maybe because it’s my birthday…and kinda big one…30!), Halloween treats and desserts, latke recipes, Thanksgiving treats..gosh..Christmas cookies…seriously..I can..not..wait!
So let this tomato cobbler be a nice transition to the upcoming and greatly awaited fall season. As we say adieu to summer’s bounty of sweet ripened tomatoes and say hello to rib-sticking gruyere biscuits and meals made in cast iron skillets (aren’t those mini skillets pretty darn cute too?)
Slightly adaped from Honey & Jam
- 2 lbs cherry tomatoes
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 Tb rosemary, chopped
- 1/2 tsp red pepper
- Olive oil for drizzling
- Salt and pepper, to taste
- 2 cups flour
- 1 Tb baking powder
- 1 Tb rosemary, chopped
- 1/2 tsp salt
- 1/2 cup butter, very cold and cut into small cubes
- 1 c Emmi's Gruyere cheese , shredded
- 3/4 cup heavy cream + more for brushing
- In a pan, saute the onions, garlic, red pepper and rosemary together in olive oil. Allow onions to begin caramelizing and then set aside and allow to cool for a few minutes.
- In a large bowl, add the cherry tomatoes, the onion mixture, 1 tb flour and salt and pepper. Mix well. Add tomato mixture into cast iron or baking dish.
- To make the Gruyere biscuits, in a large food processor fitted with a dough blade, add the flour, butter, baking powder, heavy cream and salt. Pulse a few times until you see dough is "pea sized". Add cheese and rosemary and pulse a few more times just to mix though.
- Form dough on a well flowered surface in a large square. Cut in half (you will have a lot of dough leftover). and Roll 1 of the squares with a rolling pin so it is about 1/2 in thick.
- Use a round cookie cutter to make round biscuits and place biscuits on top of tomato mixture. Depending how large your dish is, you can decide how large you want your biscuits to be.
- Brush biscuits with heavy cream and bake at 350 degrees for 35-40 minutes or until the biscuits begin to puff up and brown and the tomatoes break down.
The biscuit recipe will make A LOT more than you need. Cut half of the dough and save for later. You can freeze the dough for a future brunch!
I was provided with a sample of Emmi's Le Gruyere Cheese and all opinions are my own.