 |
Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 6 |
|
From Sept. My family devoured this. Might add some goat cheese to the tomato mixture next time, or some parm to the biscuit topping. Ingredients:
3 tablespoons unsalted butter (i used olive oil) |
1 medium onion, diced |
2 garlic cloves, minced |
1 teaspoon fresh thyme, chopped (used italian seasoning) |
1/8 teaspoon cayenne pepper |
3 large tomatoes, in 1-inch chunks (about 1-3/4 lb) |
1 teaspoon brown sugar |
kosher salt |
2 cups cherry tomatoes, halved |
3 tablespoons flour |
1 summer squash, diced (this was my addition) |
1 1/2 cups flour (used whole wheat) |
1 1/2 teaspoons baking powder |
1 teaspoon sugar |
kosher salt |
pepper, freshly ground |
6 tablespoons unsalted butter, cold, thinly sliced |
2/3 cup milk |
1 teaspoon whole grain mustard |
1 teaspoon fresh thyme, chopped (i skipped) |
Directions:
1. Preheat oven to 350.
2. Make the filling: heat 2 T butter in large skillet over med high heat. Add onion and cook till soft and slightly golden.
3. Add garlic, thyme, cayenne, cook 1 minute
4. Add chopped tomatoes, brown sugar, 1-1/2 tsp salt and squash. Bring to a simmer and cook until the tomatoes just begin to soften, 4-5 minutes
5. Remove from heat, gently stir in cherry tomatoes and flour. Transfer to 2-qt baking dish and dot with remaining TB butter.
6. Make the topping: whisk together flour, baking powder, sugar, 3/4 tsp salt and pepper.
7. Add butter and blend until it resembles coarse meal.
8. Add milk, mustard and thyme. Mix gently with fork just until a sticky dough forms, be careful not to overwork dough.
9. Drop balls of dough over filling and brush the dough with milk. Place the cobbler on a baking sheet (I didn't bother) and bake until golden and bubbling, 50 mins to 1 hour. Let rest 15 minutes before serving.
|
|