Weird, right? Tomato cobbler? But no joke, this dish is sooooo good! Tart roasted tomatoes with caramelized onions, garlic and thyme topped with savory cheesy whole-wheat biscuits, and all on a bed of fresh spinach! The ingredients are simple, but when they all come together they're divine. Some ingredients were just made to mingle, you know? Alright, let's make it!
First, you caramelize the onions. It's easy; just cook the sliced onions in 4 tablespoons of olive oil over medium heat until they are soft and brown. Add some thyme and minced garlic and cook for one more minute, then remove from the heat.
Wash 3 lbs of cherry or grape tomatoes. Aren't they beautiful?
Pour the tomatoes into a 9X13 baking dish and toss with flour. The flour will make the tomato juices into a dreamy sauce! Add some salt and pepper and red pepper flakes. Don't forget the thyme-y, garlicy onions like I almost did. That would have been a disaster!
Preheat your oven to 375 degrees. Now you get to make the biscuits! Stir together 2 cups of flour, baking soda and salt. Cut in a stick of butter (cut into pieces) until the flour forms little crumbs. Stir in 1 cup of shredded gruyere. Pour in 1 1/2 cups of half and half and stir it in with a fork just until all the dry ingredients are incorporated.
Dollop 12 big spoon fulls of batter over the tomatoes and onions. Sprinkle a little more gruyere on the batter. Then bake for about an hour or until the tomatoes are roasted, the juices are bubbling and the biscuits are browned.
Let cool for about 10 minutes then serve on a bed of fresh spinach. The heat from the tomatoes and juice will wilt the spinach just a bit, it's perfect! Sprinkle with some more gruyere if you like and dig in!
Tomato Cobbler with Gruyere Biscuits
Adapted from: Martha Stewart via Annie's Eats
Serves: 6-8
Filling:
4 tbsp olive oil
2 medium yellow onions, sliced
4 cloves garlic, minced
1 tsp thyme
3 lbs cherry or grape tomatoes (I think I used a mixture of both)
3 tbsp whole wheat flour (you could use all-purpose if you want)
1/4 tsp red pepper flakes
1 1/2 tsp kosher salt
bit of black pepper
Biscuits:
2 cups whole wheat flour
2 tsp baking powder
1 tsp kosher salt
1 stick cold butter, cut into pieces
1 cup grated gruyere cheese, plus some more for serving
1 1/2 cups half and half
One of those 5 oz boxes of spinach for serving.
To make the filling heat the olive oil in a large pan over medium heat. Toss in the onions and cook until soft and caramelized, stirring often. Add the garlic and thyme and cook for a minute more. Remove from the heat.
In a 9X13 baking dish, stir the tomatoes, flour, red pepper flakes, salt and pepper and the onion mixture together. Set aside and preheat the oven to 375 degrees
To make the biscuits, combine the flour, baking powder, and salt in a medium bowl. Cut in the butter until the mixture is crumbly. Add the cheese and stir in the half and half with a fork until the dry ingredients are incorporated and a wet dough forms.
Plop big spoonfuls of the dough on top of the tomato mixture and sprinkle the dough with a bit of gruyere. Bake for an hour or until the tomato juices are bubbling and the biscuits are browning. Let cool at least 10 minutes before serving.
To serve, spoon a biscuit and plenty of tomatoes over a bed of fresh spinach. If desired, sprinkle with more gruyere, and enjoy!
Tomato Cobbler with Gruyere Biscuits
Adapted from: Martha Stewart via Annie's Eats
Serves: 6-8
Filling:
4 tbsp olive oil
2 medium yellow onions, sliced
4 cloves garlic, minced
1 tsp thyme
3 lbs cherry or grape tomatoes (I think I used a mixture of both)
3 tbsp whole wheat flour (you could use all-purpose if you want)
1/4 tsp red pepper flakes
1 1/2 tsp kosher salt
bit of black pepper
Biscuits:
2 cups whole wheat flour
2 tsp baking powder
1 tsp kosher salt
1 stick cold butter, cut into pieces
1 cup grated gruyere cheese, plus some more for serving
1 1/2 cups half and half
One of those 5 oz boxes of spinach for serving.
To make the filling heat the olive oil in a large pan over medium heat. Toss in the onions and cook until soft and caramelized, stirring often. Add the garlic and thyme and cook for a minute more. Remove from the heat.
In a 9X13 baking dish, stir the tomatoes, flour, red pepper flakes, salt and pepper and the onion mixture together. Set aside and preheat the oven to 375 degrees
To make the biscuits, combine the flour, baking powder, and salt in a medium bowl. Cut in the butter until the mixture is crumbly. Add the cheese and stir in the half and half with a fork until the dry ingredients are incorporated and a wet dough forms.
Plop big spoonfuls of the dough on top of the tomato mixture and sprinkle the dough with a bit of gruyere. Bake for an hour or until the tomato juices are bubbling and the biscuits are browning. Let cool at least 10 minutes before serving.
To serve, spoon a biscuit and plenty of tomatoes over a bed of fresh spinach. If desired, sprinkle with more gruyere, and enjoy!
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