Cherry tomato cobbler with blue cheese drop biscuits

Home » Cherry tomato cobbler with blue cheese drop biscuits

Ingredients

For the tomatoes

  • 1 Tablespoon butter
  • 2 Tablespoons olive oil
  • 2 large onions, diced
  • 1/2 cup white wine or vermouth
  • 2 cloves garlic, minced
  • 1 Tablespoon chopped fresh thyme leave
  • 2 Tablespoons balsamic vinegar
  • 900 gr. cherry tomatoes
  • 3 Tablespoons all-purpose flour
  • salt and pepper to taste

For the biscuit topping

  • 2-1/4 cups soft wheat flour
  • 2-1/2 teaspoons baking powder
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 6 Tablespoons butter, cut into small pieces
  • 225 gr. blue cheese, crumbled
  • Freshly ground black pepper
  • 1 cup cold buttermilk

Method

  1. Heat the butter and olive oil over medium heat in an oven to table skillet or braiser.
  2. Add the diced onions and a generous sprinkling of salt and pepper.
  3. Stir to coat the onions well and cook until they are soft and just beginning to brown.
  4. When the onions are brown at the edges, pour in the white wine and stir well, scraping up any brown bits from the bottom of the pan.
  5. Cover and cook for 5′, then uncover and cook until the wine is completely reduced.
  6. Add ½ cup of water and cook, stirring frequently, until the onions are soft and caramelized and the water is gone, about 10′.
  7. Add the garlic and thyme and cook one minute more.
  8. Remove the pan from the heat and stir in the balsamic vinegar.
  9. Leave to cool.
  10. Preheat the oven to 190 °C.
  11. When the onions are cool, add the cherry tomatoes then sprinkle over the flour.
  12. Stir to combine the onions and tomatoes and coat everything with the flour.
  13. Place in the oven and bake for 25′.
  14. While the tomatoes are cooking, mix the flour, baking powder, baking soda, salt and generous grinds of black pepper together in a large mixing bowl.
  15. Add the butter pieces and rub it into the flour with your good clean hands until it is well distributed.
  16. Add the crumbled blue cheese and rub it into the mixture as well.
  17. Stir in the buttermilk until you have a soft, dough with no dry ingredients visible.
  18. Remove the tomatoes from the oven after their 25′.
  19. Scoop the dough over the top of the tomatoes.
  20. Return the pan to the oven and cook a further 15 – 18′ until the biscuits are firm and golden.
  21. Let the cobbler rest for about 10′ before serving warm.
Source: https://www.csmonitor.com/