Savory Tomato Cobbler

Cobbler, but make it dinner. This savory spin on cobbler swaps the typical stone fruit or berries for juicy, sweet, and acidic tomatoes. The tomatoes are cooked until bursting, then topped with cheddar-flecked biscuits and baked until the biscuits are puffed. A hit of Calabrian chile paste adds gentle heat, while honey balances the acidity. It’s cozy, craveable, and just unexpected enough to impress.

Recipe courtesy of Justin Chapple 

Filling:

2 tablespoons butter

2 tablespoons extra-virgin olive oil

1 red onion, halved and sliced

4 garlic cloves, sliced

1 tablespoon thyme leaves, plus more for garnish

1 tablespoon Calabrian chile paste

Kosher salt and freshly ground black pepper

1 pound medium tomatoes, cored and cut into 1-inch pieces

1 tablespoon cornstarch

1 tablespoon honey

1 tablespoon sherry vinegar

1 ½ pounds cherry tomatoes, halved

Topping:

1 ½ cups all purpose flour

1 ½ teaspoons baking powder

¼ teaspoon baking soda

3 ounces butter, frozen

3 ounces shredded cheddar cheese

3/4 cup whole buttermilk, plus more for brushing

Make the filling: Preheat the oven to 400°F. In a 3.75 qt. Signature Oval Casserole or braiser, melt the butter in the oil over medium. Add the onion, garlic, thyme, and chile paste; season with salt and pepper. Cook, stirring occasionally, until softened and just starting to brown, about 8 minutes. Add the medium tomatoes and cook, stirring occasionally, until the tomatoes just start to soften, about 5 minutes.

In a bowl, whisk the cornstarch with 1 tablespoon of water. Stir into the tomato mixture along with the honey and vinegar. Add the cherry tomatoes and cook, stirring occasionally, until bubbling and thickened slightly, about 5 minutes. Season generously with salt and pepper. Keep warm over very low heat. 

Make the topping: In a bowl, whisk the flour with the baking powder, baking soda, and 1 teaspoon each of salt and pepper. Working over the bowl, grate the frozen butter on the large holes of a box grater. Working quickly, toss the butter in the flour and then pinch the mixture with your fingertips, smearing the butter into the flour. Stir in the cheddar, then stir in the buttermilk until a shaggy dough forms.

Scrape the dough out onto a work surface. Gather any crumbs and pat the dough into a 1-inch-thick rectangle. Fold the rectangle into thirds like a letter, then pat it back into a 1-inch-thick rectangle. Repeat the folding and patting one more time. Cut the dough evenly into 8 biscuits.

Arrange the biscuits on the tomato mixture and brush the tops with buttermilk. Bake in the preheated oven for 35 to 40 minutes, until the biscuits are puffed and golden. Garnish with thyme leaves and pepper. Let stand for 5 minutes before serving.