Saturday, July 02, 2016

In Erika's Kitchen: Cherry Tomato Cobbler with Garden Herbs, Gruyère Cheese, and Fennel Pollen

Summer is the time for tomatoes, so I was hoping for a bumper crop from the tomato plant that I purchased about a month ago.  No such luck.  The poor thing withered down to nothing in the first heat wave, despite the fact that it was a "heat resistant" variety.  So it goes in Texas.  Luckily I'm able to visit my local grocery to access a plethora of fantastically delicious summer tomatoes.  And since there are so many varieties flaunting their ripeness, I decided to make a big cobbler with every variety of cherry tomato that I could locate.  This particular dish includes red, orange, yellow, and brown tomatoes, and it was scrumptious.

Cherry Tomato Cobbler with Garden Herbs, Gruyère Cheese, and Fennel Pollen
Adapted from In Erika's Kitchen blog

9 cups multi-colored cherry tomatoes, halved
2 cups plus 3 tablespoons all-purpose flour, divided
2 tablespoons minced roasted garlic
½ teaspoon celery salt
2 teaspoons sea salt, divided
2 teaspoons baking powder
¼ teaspoon baking soda
1 cup shredded Gruyère cheese
½ cup minced fresh herbs, such as parsley, chives, oregano, basil, tarragon
1 teaspoon fennel pollen
½ teaspoon freshly ground black pepper
⅓ cup olive oil
⅔ cup buttermilk

Preheat oven to 400°F.

Mix the tomatoes with 3 tablespoons of flour, garlic, celery salt, and 1 teaspoon sea salt. Pour into a greased 9x13-inch baking dish. Bake 15 minutes to soften the tomatoes and start their juices flowing.

While the tomatoes are baking, make the biscuit topping: Whisk together remaining flour, remaining salt, baking powder, baking soda, shredded cheese, herbs, fennel pollen, and pepper in a large bowl. In a small bowl, mix together the olive oil and buttermilk; add to the flour mixture. Stir with a fork until a dough forms. If it's too dry, add a little more oil. With one hand, knead the dough 5-6 times by turning it over on itself in the bowl.

Remove the tomatoes from the oven after 15 minutes and drop the biscuit dough in clumps on top of the tomatoes. Return the pan to the oven and bake about 20 minutes, or until the biscuits are cooked through and golden on top, and the tomatoes are bubbling. Serve at room temperature for best flavor.

Makes 12 to 15 servings

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