A savory cherry tomato cobbler with herbs and garlic and topped with gruyere biscuits. Perfect as a light dinner or to serve for brunch.
This may be one of my favorite tomato recipes to date. Sweet cherry tomatoes are roasted with herbs and garlic and topped with cheesy gruyere biscuits. The savory tomato cobbler emerges with perfectly golden biscuits and jammy tomatoes that would be perfect as a light dinner or to serve for brunch.
Savory Tomato Cobbler
This tomato cobbler couldn't be simpler and is a bit different than the traditional sweet cobblers.
Start by sauteing garlic, herbs and onions in a cast iron skillet to give them a head start then just add cherry tomatoes. You could also do chopped larger tomatoes, just keep them to about 1 inch pieces so they don't cook down too quickly.
The recipe included may yield a bit more than you need or you can just nbestle the dough all over the top of your filling. Gruyere and rosemary are the main flavors in the biscuits but have fun experimenting with other flavors such as blue cheese, shredded cheddar and other herbs such as fresh thyme and scallions.
More tomato inspiration
Tomato Cobbler with Rosemary and Gruyere Biscuits
- 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.