This heirloom tomato cobbler is a meal that is hearty, but summery in its essence.
I’m really thinking tomato and peach everything before we lose them for the season, and this was such a delicious idea. I love the wholegrain mustard in the biscuits too, great for both taste and texture.
Note: Do not be intimidated by the long list of ingredients – this all comes together very organically and fairly easily.
Heirloom tomato cobbler
(adapted from this recipe)
- 3 large heirloom tomatoes (I used 2 red and one yellow, but whatever you have is great), chopped
- 2 cups smaller heirloom or cherry tomatoes of various colors, halved
- 3 T butter
- 2 T olive oil
- 1 white onion, diced
- a pinch of chili powder
- 3 gloves garlic, minced
- 1 t chopped thyme
- 1 t raw sugar
- 1/2 t salt
- 3 T flour
- 1 1/2 cups AP flour
- 1 1/2 t baking powder
- 1 t raw sugar
- a good pinch of salt and pepper
- 6 T cold butter
- 1 cup of milk + a little more for brushing on top
- 2 t wholegrain mustard
1. Preheat oven to 350F. In a large pan or skillet, melt the butter in the olive oil. Add onion and cook until just golden; add garlic, chili powder, and the chopped thyme and cook until fragrant, about a minute or two.
2. Add the chopped large tomatoes, sugar, and salt. Bring to a light simmer as tomatoes just start to soften – you don’t want a sauce consistently, but you still want the filling to have a good body to it. Take off heat, fold in the halved small/cherry tomatoes and flour, and place in a large, deep baking dish.
3. Now make the biscuits – whisk together flour, baking powder, salt, pepper, and sugar. Then cut in the cold butter (slice it thinly first to make it easier) with a pastry cutter or just use your hands. You need to achieve a coarse cornmeal kind of texture before mixing in the milk.
4. Now add milk and mustard, mix gently with a spoon to get a sticky, soft dough. Drop spoonfuls of it onto the filling, then brush dough with milk before baking. Bake for about an hour, let cool slightly before serving.