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TOMATO COBBLER (Read 2979 times)
 
Oct 7th, 2011 at 10:45am

Carolyn™   Offline
COCIA® Diamond Member
FOOD GLORIOUS FOOD
Joined: Jan 3rd, 2008 at 8:00am
Last online: Jul 10th, 2013 at 8:12am


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Posts: 2500
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I gave this a try recently and although I squashed it for my shallow camp oven it still tasted nice and I reheated some left overs for breakfast.  I have ordered a deeper camp oven from Amazon but still think next time I would make it straight into the camp oven and not in a foil dish.  I cant see why zuchinni and/or mushrooms couldnt be added to the base.


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Tomato Cobbler...from the kitchen of One Perfect Bite courtesy of Martha Stewart

Ingredients:
Filling
1/4 cup extra-virgin olive oil
2 medium onions, thinly sliced
4 garlic cloves, thinly sliced
3 pounds cherry or grape tomatoes
1 tablespoon fresh chopped basil
3 tablespoons all-purpose flour
1/4 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper
Topping
2 cups all-purpose flour
2 teaspoons baking powder
Coarse salt
1 stick cold unsalted butter, cut into small pieces
1 cup grated Gruyere cheese (2 1/4 ounces), plus 1 tablespoon, for sprinkling
1-1/2 cups heavy cream, plus more for brushing


Directions:
1) To make filling: Heat oil in a large high-sided skillet over medium heat. Cook onions, stirring occasionally, until caramelized, about 25 minutes. Add garlic, and cook until fragrant, about 3 minutes. Let cool. Toss onion mixture, tomatoes, basil, flour, and red-pepper flakes with 1-1/2 teaspoons salt and some pepper.
2) Preheat oven to 375 degrees F.
3) To make biscuit topping: Whisk together flour, baking powder, and 1 teaspoon salt in a bowl. Cut in butter with a pastry cutter or rub in with your fingers until small clumps form. Stir in cheese, then add cream, stirring with a fork to combine until dough forms. (Dough will be slightly sticky.)
4) Transfer tomato mixture to a 2-quart baking dish (2 inches deep). Spoon 7 clumps of biscuit dough (about 1/2 cup each) over top in a circle, leaving center open. Brush dough with cream, and sprinkle with remaining tablespoon cheese. Bake until tomatoes are bubbling in the center and biscuits are golden brown, about 1 hour 10 minutes. Transfer to a wire rack. Let cool for 20 minutes. Yield: 6 to 8 servings.


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