Savory Tomato Cobbler with Blue Cheese Biscuits
This savory cobbler transforms peak-season tomatoes into a comforting dinner with caramelized onions, fresh herbs, and fluffy blue cheese biscuits. Cherry tomatoes and heirloom varieties create layers of sweet and tangy flavors, while the rich, buttery biscuit topping provides the perfect contrast. Ideal for summer entertaining or a cozy family meal when tomatoes are at their best. The combination of fresh basil, thyme, and balsamic vinegar this dish beyond typical comfort food.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 cup yellow onion, sliced
- 1 cup red onion, sliced
- ½ tsp salt
- ¼ tsp black pepper
- 4 garlic cloves, peeled and minced
- 2 lbs cherry tomatoes
- ⅓ cup fresh basil leaves, roughly chopped
- 1 tablespoon fresh thyme leaves
- 3 tablespoons all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture slightly
- 2 tablespoons balsamic vinegar
- ½ tsp red pepper flakes
- 1 ½ lbs heirloom tomatoes, sliced into wedgesregular tomatoes1:1budget-friendly
less complex flavor
- 2 cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture slightly
- 2 tablespoons baking powder
- 1 tablespoon sugar
- ½ tsp black pepper
- 6 tablespoons unsalted butter, cubed and chilled
- ½ cup blue cheese, crumbled
- ¾ cups cold buttermilk
- 2 tablespoons cold buttermilk
Instructions
- 1
Combine flour, baking powder, sugar, salt and black pepper in a large bowl
- 2
Add cold butter and rub into dry ingredients until pea-sized pieces form
- 3
Stir in blue cheese
- 4
Create well in center and pour in buttermilk
- 5
Use fork to quickly incorporate buttermilk into flour mixture
- 6
Bring dough together with hands and shape into disk
- 7
Wrap in plastic and refrigerate while preparing filling
- 8
Preheat oven to 375 degrees
- 9
Warm olive oil and butter in large non-stick skillet over medium heat
- 10
Add sliced onions, salt and pepper and cook until very soft and browning
- 11
Stir in garlic and cook for 2 minutes more
- 12
Remove from heat and stir in cherry tomatoes, basil, thyme, flour, balsamic vinegar and red pepper flakes
- 13
Grease baking dish and transfer cherry tomato mixture, spreading evenly
- 14
Add heirloom tomato wedges between cherry tomatoes
- 15
Bake for 20 minutes
- 16
Roll chilled dough to 1-inch thickness on floured surface
- 17
Cut circles with biscuit cutters or glasses
- 18
Arrange biscuits on top of baked filling
- 19
Brush biscuit tops with remaining buttermilk
- 20
Bake for 22-25 minutes until biscuits are risen and lightly brown
- 21
Rest for 10-15 minutes before serving
Tips
Keep butter cold and work quickly when making biscuit dough to ensure flaky, tender biscuits that rise properly.
Let onions cook slowly until deeply caramelized for maximum flavor - rushing this step results in less developed taste.
Use a mix of cherry and heirloom tomatoes for varied texture and sweetness levels throughout the cobbler.
Good to Know
Store leftovers in airtight container in refrigerator for up to 2 days
Biscuit dough can be made 1 day ahead and refrigerated. Filling can be prepared earlier in day and reheated before adding biscuits
Serve warm directly from baking dish with large spoon
Common Mistakes
Don't overwork biscuit dough to avoid tough, dense biscuits
Don't skip chilling dough or biscuits won't be as flaky
Substitutions
Gluten-Free Swaps
may affect texture slightly
General Alternatives
less complex flavor
FAQ
Can I use frozen tomatoes for this recipe?
Fresh tomatoes work best for texture and flavor. Thawed frozen tomatoes release too much liquid and become mushy in the cobbler.
What if I don't have blue cheese?
Substitute goat cheese, sharp cheddar, or feta for different but delicious flavor profiles. Use same amount as blue cheese.
How long will leftovers keep?
Store covered in refrigerator for up to 2 days. Reheat individual portions in microwave or warm whole dish in 350F oven.