Tomato Cobbler

I bet this happens to you too, you check your email or feed and a recipe comes across that checks all the boxes. Everything that you are loving or craving at that moment. Your mind starts mentally going over the ingredients that you have, will need or can substitute….. This is one of those recipes.

Most of you probably know Tricia from her blog Saving Room for Dessert. She gardens and every summer she grows the most fabulous tomatoes. Her recipes are legendary and last year she put together this amazing, flavor bursting tomato cobbler. She used large and cherry red and yellow tomatoes. Onions were sautéed, then garlic, thyme and cayenne pepper was added. Tomatoes and brown sugar were added and simmered together. The filling is topped with a fresh thyme and mustardy tangy biscuit like dough and then baked in the oven. Needless to say my husband and I ate almost the whole pie in one sitting it was so good. I made this dish a week later and again this year. This can only be described as summer's best on a plate……

This recipe has been slightly adapted from Saving Room for Dessert.

Ingredients:

Tomato Filling:

2 tablespoons olive oil
1 medium onion (chopped)
2 cloves garlic (minced)
1 teaspoon fresh thyme
1/8 teaspoon cayenne (did not use)
2 large tomatoes (cut into large chunks)
2 pints tomatoes mixed (red, yellow and orange)(halved)
1 teaspoon brown sugar (packed)(I used dark)
1/2 teaspoon salt
3 tablespoons all-purpose flour
1 tablespoon butter

Biscuit topping:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
6 tablespoons cold unsalted butter (thinly sliced)
2/3 cup milk (I used 2%)
2 teaspoons Dijon mustard
1 teaspoon fresh thyme

Begin by sautéing the onions in olive oil using a large oven-proof skillet. Sauté’ until golden in color. Add the garlic, thyme and cayenne pepper (if using). Stir for another minute or so and then add the tomatoes, brown sugar and 1/2 teaspoon salt. Bring to a simmer and cook until the tomatoes start to soften about 4 to 5 minutes.

Remove from heat and gently stir in the flour. Cut the butter into tiny pieces and the top of the tomato mixture. Set aside.

Mix together the flour, baking powder, sugar, salt and pepper. Add sliced butter. (You can use a pastry cutter, I used 2 knives in a scissor motion). Blend until you get pea sized lumps. Add in the milk, thyme and mustard and mix until a sticky dough forms. (careful not to over mix). Then using a ice cream scoop, drop dough over the tomato filling. Brush the dough with milk and bake 45 to 55 minutes until golden brown.