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Summer Tomato Cobbler

Tell the peaches to shove over, because there’s a new top cobbler in town! While you won’t soon find this dish on a dessert menu, this savory cobbler offers the same deep down comfort of its sweeter cousin.

While juicy, roasted cherry tomatoes are the star of this skillet show, sweet, caramelized onions and a buttery biscuit topping put this tomato dish over the edge into a whole new realm of tastiness.


For tomato filling

4 tablespoons extra virgin olive oil
1 medium yellow onion, thinly sliced
2 garlic cloves, minced
1 1/2 pounds cherry tomatoes
1 1/2 tablespoons all-purpose flour
Pinch of red pepper flakes
Salt and pepper

For biscuit topping

1 cups all-purpose flour
1 teaspoons baking powder
Coarse salt
4 tablespoons cold, unsalted butter, cut into small pieces
1/4 cup freshly grated Parmesan cheese
3/4 cup heavy cream, plus more for brushing


To make filling heat olive oil in a medium skillet set over low heat. Add onions and let cook for 15-20 minutes or until caramelized, stirring often. Toss in garlic and let cook for a few minutes more, or until aromatic.

In a medium bowl toss together tomatoes, onion mixture, red pepper flakes, and salt and pepper. Set aside.

Preheat oven to 375°F and make biscuit topping. Whisk together flour, baking powder, and 1/2 teaspoon salt. Cut butter into mixture and combine until small clumps form. Mix in Parmesan, and cream just until dough begins to form. Set aside.

Pour tomato mixture into a small cast iron skillet or casserole dish. Scoop heaping spoonfuls of biscuit dough on top of tomato mixture leaving just a small space in the center open. Brush the top of dough clumps with remaining cream and bake in oven  for about 1 hour or until biscuits are fluffy and golden, and tomatoes are bubbling.


about 6

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