Tomato-and-Cheese Cobbler
by Anna Stockwell
summer
Yield: 4–6 servingsTotal: 1 hour
Ingredients
You have 4 of 13
produce
- ○2 1/2 lb.heirloom tomatoes(cored, sliced 1/4" thick)
- ○1/4 cupchives(finely chopped)
- ○6 sprigsthyme
protein
- ✓1egg(large)
dairy
- ✓5 Tbsp.butter(cold, cut into 1/2" pieces)
- ○2/3 cupbuttermilk
- ○4 oz.sharp cheddar(coarsely grated, divided)
grain
- ○1 1/2 cupsall-purpose flour(plus more for surface)
pantry staple
- ✓1 1/2 tsp.baking powder
- ✓1/2 tsp.baking soda
- ○1 Tbsp.kosher salt
- ○2 Tbsp.extra-virgin olive oil
- ○1/2 tsp.kosher salt
- ✓2 tsp.black pepper(freshly ground)
Instructions
- Preheat oven to 400°F. Gently toss tomato slices with 1 Tbsp. salt in a medium bowl, then arrange in an even layer on paper towels. Let sit until most of the juices are released, about 15 minutes. Pat tomatoes dry with more paper towels.
- Meanwhile, whisk pepper, baking powder, baking soda, 1 1/2 cups flour, and 1/2 tsp. salt in a large bowl to combine. Cut in butter with a pastry cutter or 2 butter knives until pea-size pieces form. Stir in buttermilk, chives, and 3/4 cup cheese with a wooden spoon until a shaggy dough forms.
- Turn out dough onto a lightly floured work surface. Gently knead 2–3 times until dough just comes together, being careful not to overwork. Roll out dough to 3/4" thick. Cut with a 2" flour-dipped biscuit cutter or small glass. Transfer to a plate or baking sheet and chill until ready to use.
- Pour oil into a large deep heatproof skillet or braising dish. Arrange tomato slices in even layers in pan (you’ll have about 3 layers); top with thyme. Roast until tomato juices start to bubble, 15–20 minutes.
- Discard thyme sprigs. Flatten tomatoes into an even layer with a spatula, then sprinkle with remaining 3/4 cup cheese. Arrange biscuits over, spacing about 1" apart. Whisk egg and 1 Tbsp. water in a small bowl. Brush biscuits with egg wash. Bake until biscuits are golden brown and firm to the touch, 18–20 minutes. Let cool 5–10 minutes before serving.
- Dough can be formed into biscuits 8 hours ahead. Keep chilled.
My notes
Salting the tomatoes for 15 minutes before roasting seasons them properly and helps remove any excess liquid that could potentially waterlog the filling.