Tomato Cobbler
By Lauren Miyashiro
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
8
Prep Time:
20 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 30 mins
Jump to recipeFluffy biscuits and oven-roasted tomatoes make summer's best cobbler.
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Ingredients
- 2 Tbsp. olive oil
- 1 medium onion, thinly sliced
- kosher salt
- Freshly ground pepper
- 2 cloves garlic
- 1 tsp. chopped thyme
- 2 pints cherry tomatoes
- 1 tube refrigerated biscuit dough
- 2 Tbsp. melted butter
- 1/2 cup shredded Cheddar
- 1/4 cup finely chopped chives
Directions
- Step 1Preheat oven to 375 degrees F.
- Step 2Heat oil in a medium skillet over medium heat. Add the onions and season to taste with salt and pepper. Cook slowly to caramelize the onions, about 10 minutes. When the onions are soft and browned, add the thyme and garlic. Cook until fragrant, about 30 seconds more.
- Step 3Transfer cherry tomatoes, caramelized onions and flour to a large casserole dish. Mix to evenly combine. Bake for 20 minutes.
- Step 4Remove the casserole dish from the oven, and place rounds of biscuit dough on top of the tomatoes. Brush the biscuits with melted butter, then sprinkle the cheddar and chives on top. Bake for another 25-30 minutes, until the biscuits are cooked through and the tomatoes are bursting.
- Step 5Let cool in pan slightly. Serve warm.
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