Prep 35 mins
Cook 1 hr
From Sept. 2012 Food Network Magazine, with my changes noted. My family devoured this. Might add some goat cheese to the tomato mixture next time, or some parm to the biscuit topping.
For the Filling
- 3 tablespoons unsalted butter (I used olive oil)
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme, chopped (used Italian seasoning)
- 1⁄8 teaspoon cayenne pepper
- 3 large tomatoes, in 1-inch chunks (about 1-3/4 lb)
- 1 teaspoon brown sugar
- kosher salt
- 2 cups cherry tomatoes, halved
- 3 tablespoons flour
- 1 summer squash, diced (this was my addition)
For the Topping
- 1 1⁄2 cups flour (used whole wheat)
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon sugar
- kosher salt
- pepper, freshly ground
- 6 tablespoons unsalted butter, cold, thinly sliced
- 2⁄3 cup milk
- 1 teaspoon whole grain mustard
- 1 teaspoon fresh thyme, chopped (I skipped)
- Preheat oven to 350.
- Make the filling: heat 2 T butter in large skillet over med high heat. Add onion and cook till soft and slightly golden.
- Add garlic, thyme, cayenne, cook 1 minute
- Add chopped tomatoes, brown sugar, 1-1/2 tsp salt and squash. Bring to a simmer and cook until the tomatoes just begin to soften, 4-5 minutes
- Remove from heat, gently stir in cherry tomatoes and flour. Transfer to 2-qt baking dish and dot with remaining TB butter.
- Make the topping: whisk together flour, baking powder, sugar, 3/4 tsp salt and pepper.
- Add butter and blend until it resembles coarse meal.
- Add milk, mustard and thyme. Mix gently with fork just until a sticky dough forms, be careful not to overwork dough.
- Drop balls of dough over filling and brush the dough with milk. Place the cobbler on a baking sheet (I didn't bother) and bake until golden and bubbling, 50 mins to 1 hour. Let rest 15 minutes before serving.