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5 from 10 votes

Tomato Cobbler with Rosemary and Gruyere Biscuits

A savory cherry tomato cobbler with herbs and garlic and topped with gruyere biscuits. Perfect as a light dinner or to serve for brunch.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Breakfast, Brunch, Main
Cuisine: American
Keyword: cherry tomato cobbler, savory tomato cobbler, tomato cobbler
Servings: 4 servings
Calories: 818kcal
Cost: $10

Ingredients

Tomato Mixture

Gruyere Biscuits

  • 2 cups flour
  • ½ cup butter very cold and cut into small cubes
  • 1 tablespoon baking powder
  • ¾ cup heavy cream + more for brushing
  • ½ teaspoon salt
  • 1 tablespoon fresh rosemary leaves chopped finely
  • 1 cup shredded Gruyere cheese

Instructions

  • 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 tablespoon of flour and salt and pepper. Mix well. Add tomato mixture into cast iron or baking dish.
    Pre-heat oven to 350 degrees Fahrenheit.
  • 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 floured 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 ½ inch 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 Fahrenheit for 35-40 minutes or until the biscuits begin to puff up and turn golden brown and the tomatoes break down and are soft.

Notes

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!
Slightly adapted from Honey & Jam

Nutrition

Calories: 818kcal | Carbohydrates: 64g | Protein: 20g | Fat: 55g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 656mg | Potassium: 991mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2891IU | Vitamin C: 55mg | Calcium: 547mg | Iron: 5mg