I love every single thing about this dish. The way my house smelt the entire time I was making it. Turning mediocre or out of season tomatoes into something magical. The salty, slightly spicy tang of the biscuits. The smoky, sweet, robust flavor of the bacon and onions. The contrast of the fresh basil with all the deep flavors.
I simply loved this dish, even the presentation of bright vegetables peaking through warm fluffy biscuits. You could serve it as a side dish or take it to a potluck, but honestly for us it was a simple Spring Supper we enjoyed solo with a crisp glass of Rosé wine. It was perfect and I’d most certainly make it again and look forward to trying it with blue cheese biscuits one day (as it’s made on the originating recipe here). For my vegetarian readers, please substitute the bacon out and use olive oil and/or butter to cook your onions, but I highly recommend adding at least 1 teaspoon of liquid smoke to the vinegar – the smokiness really took this flavor combo over the top!
TOMATO COBBLER with MANCHEGO-JALAPENO BISCUITS
Print a copy of this recipe HERE
For the Filling:
- 4 rashers of smoky bacon, we prefer Nueske’s
or 2 tablespoons olive oil/butter
- 2 large onions, sliced
- 2 Tablespoons brown sugar
- 3 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 2 pounds assorted cherry tomatoes
- 1/4 cup basil, chopped
- 3 tablespoons all-purpose flour
- 1/2 teaspoon red pepper flakes
- salt & pepper, to taste
For the Biscuits:
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup Crisco
- 1 stick of butter, frozen and grated
plus one tablespoon for frying peppers
- 1 or 2 jalapeños, to taste
- 3 large eggs (2 eggs for dough; 1 egg for egg-wash)
- 1/2 cup heavy cream
- 4-6 ounces Manchego cheese, grated
- 1 Tablespoon of milk
Directions: Preheat oven to 375 degrees F.
In a medium pan over medium heat cook bacon rashers, reserving oil to caramelize onions. Cut up bacon and set aside.
Add sliced onions, brown sugar, and season with salt and pepper. Cook and brown onions, stirring occasionally, until caramelized, about 18 to 20 minutes.
Add minced garlic and cook for one minute more. Remove pan from heat, add balsamic vinegar and set aside.
In a 8×8 inch or similar baking dish, toss together clean whole cherry tomatoes, chopped basil, bacon, flour, and red pepper flakes.
I used a combination of red (cherry & grape), yellow, orange, and black tomatoes.
Add caramelized onions and toss together. Bake for 25 minutes uncovered. Prepare biscuit dough while the filling is baking.
In a small pan sauté jalapeno in 1 Tablespoon of butter for 2-3 minutes, until soft and set aside to cool. In a large bowl combine flour, baking powder, salt and blend. Toss cheese, peppers, and 1-2 Tablespoons of flour mixture together and set aside. Cut Crisco and grated frozen butter into flour. Whisk eggs and cream together and gently stir into flour mixture until combined. Fold in cheese mixture and knead a couple times, just until flour is incorporated.
Turn onto a lightly floured work surface, roll out biscuit dough into a 3/4 or 1-inch thickness and cut out biscuits. I went for adorable tiny 1 1/2″ biscuits – large ones would be dandy too.
Remove the partially cooked filling from the oven and carefully place biscuits atop the tomato filling in the pan.
Brush biscuit tops with egg wash of 1 egg plus 1 Tablespoon of milk.
(Reshape and re-roll excess biscuit dough to make extra biscuits at another time or bake separately to serve with cobbler. I stuck some in my waffle maker and heavens to Betsey was it good!)
Return warm filling and biscuit dough to oven and bake for an additional 17-20 minutes, until the biscuits are baked and brown, and the tomato mixture is bubbling.
Remove from the oven and allow to cool for about 15 minutes before serving.
Tomato Cobbler is best served warm.
Savory cobbler is the bee’s knees,
Special thanks to Alisa of FamilyMealBlog.com for inspiring me to try this dish!