Fleur de Lis

Fleur de Lis

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Tuesday, August 14, 2012

Tomato Cobbler

This is a tasty, savory side dish that gives you a great dose of anti-oxidants and lots of flavor.  We enjoyed this alongside meatloaf and mashed potatoes. 

For the filling:
3 tablespoons unsalted butter
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon chopped fresh thyme
1/8 teaspoon cayenne pepper
3 large tomatoes (about 1 3/4 pounds), cut into 1-inch chunks
1 teaspoon packed light brown sugar
Kosher salt
2 cups cherry tomatoes, halved
3 tablespoons all-purpose flour

For the topping:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon granulated sugar
Kosher salt and freshly ground black pepper
6 tablespoons cold unsalted butter, thinly sliced
2/3 cup milk, plus more for brushing
2 teaspoons whole-grain mustard
1 teaspoon chopped fresh thyme

Preheat the oven to 350 degrees F. 

Make the filling:
Heat 2 tablespoons butter in a large skillet over medium-high heat.  Add the onion and cook, stirring occasionally, until soft and lightly golden, about 5 minutes.  Add the garlic, thyme and cayenne and cook 1 more minute. Add the chopped tomatoes, brown sugar and 1 1/4 teaspoons salt.  Bring to a simmer and cook until the tomatoes just begin to soften, 4 to 5 minutes.  Remove from the heat, then gently stir in the cherry tomatoes and flour.  Transfer to a 2-quart baking dish and dot with the remaining 1 tablespoon butter.

Make the topping:
Whisk the flour, baking powder, granulated sugar, 3/4 teaspoon salt, and black pepper to taste in a medium bowl.  Add the butter and use a pastry cutter or your fingers to rub the butter into the flour until it resembles coarse meal with pea-size pieces of butter.  Add the milk, mustard and thyme and gently mix with a fork just until a sticky dough forms, being careful not to overwork the dough.

Drop balls of dough over the tomato filling and brush the dough with milk.  Place the cobbler on a baking sheet and bake until golden and bubbling, 50 minutes to 1 hour.  Let rest 15 minutes before serving.

From Food Network Magazine

1 comment:

  1. Jake says we have to try this one. I agree. I think a trip to the store may be in order.