Tomato Cobbler with Rosemary and Gruyere Biscuits
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
I will always savory-fy a recipe when I can. Savory tarts over sweet tarts any day and have you seen my play on a savory herb and cheese rugelach?
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.
Gruyere Biscuits
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.
Tomato Cobbler with Rosemary and Gruyere Biscuits
Servings: 4 servings
Calories: 818kcal
Cost: $10
Equipment
Food Processor
Cast Iron Skillet
Ingredients
Tomato Mixture
- 1 tablespoon Olive oil
- 1 small red or sweet onion diced
- 2 garlic cloves chopped finely
- 1 tablespoon fresh rosemary leaves chopped finely
- 1/2 teaspoon red pepper flakes
- 2 lbs cherry tomatoes
- 1 tablespoon all purpose flour
- Salt and pepper to taste
Gruyere Biscuits
- 2 cups flour
- 1/2 cup butter very cold and cut into small cubes
- 1 tablespoon baking powder
- 3/4 cup heavy cream + more for brushing
- 1/2 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 1/2 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
This post was originally published in September, 2013 and updated in July 2021 with added nutritional info.
Is it just me or are you getting more and more gourmet with every post? I am drooling over here and its not even 9AM yet – and I don’t even like tomatoes! This sounds awesome though.
You dont like tomatoes?? Dont even go there!! lol
I too am wishing Autumn to arrive sooner and have been craving warm, comforting meals. But now I’m craving your tomato cobbler, and those Gruyere biscuits! Sounds delicious 🙂
Thank you so much Aimee! Bring on the baking!
I want this right now. Please bring me some (although I understand this would require you remaking it…)
I love this recipe so much. Seriously…I could eat it every week.
Okay…count me in, this look and sounds awesome!
What a great idea. I have lots of cherry tomatoes and rosemary in my garden right now! I love the sound of biscuits with gruyere and rosemary – heavenly!
Hi Debra!! This is certainly one of my favorite dishes! I hope you make it and let me know how it went 🙂