Tomato Cobbler with Gruyere Crust
Indulge in the comforting fusion of summer flavors with this Tomato Cobbler with Gruyere Crust recipe, a savory spin on classic cobblers that’s perfect for any gathering. Juicy cherry tomatoes are simmered with caramelized onions, garlic, and aromatic thyme, creating a flavorful base that pairs beautifully with the flaky Gruyere-studded biscuit topping. The buttery crust, brushed with beaten egg for a golden finish, offers the perfect textural contrast to the bubbling tomato filling. Ready in just over an hour, this delicious dish celebrates seasonal ingredients and elevates simple cooking techniques into a sophisticated centerpiece for your table. Serve it warm to highlight its irresistible combination of gooey cheese and sweet tomatoes, or let it cool to enjoy the robust flavors at their peak. Keywords: Tomato cobbler, Gruyere crust, savory cobbler, cherry tomato recipes, summer comfort food.
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Recipe Information
Ingredients
- 4 cups Cherry tomatoes
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 3 cloves Garlic
- 1 teaspoon Granulated sugar
- 1 teaspoon Fresh thyme
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 6 tablespoons Unsalted butter (cold)
- 1 cup Gruyere cheese (shredded)
- 0.75 cups Heavy cream
- 1 large Egg (beaten)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the thinly sliced yellow onion and cook, stirring frequently, until softened and golden, about 10-12 minutes.
Stir in the minced garlic, granulated sugar, fresh thyme, 1 teaspoon of salt, and black pepper. Cook for an additional minute until aromatic.
Add the cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until the tomatoes just start to burst. Remove the skillet from heat and transfer the tomato mixture into a 9-inch baking dish.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and the remaining 0.5 teaspoons of salt.
Cut the cold unsalted butter into small cubes and add it to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Stir in the shredded Gruyere cheese.
Pour the heavy cream into the bowl and gently mix until the dough just comes together. Be careful not to overmix.
Using a spoon or your hands, drop the dough in small mounds over the tomato mixture in the baking dish, leaving some gaps for steam to escape.
Brush the tops of the dough with the beaten egg for a golden crust.
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the tomato filling is bubbling.
Let the cobbler rest for 5-10 minutes before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.3 g | 258% | |
| Saturated Fat | 106.1 g | 530% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 4642 mg | 202% | |
| Total Carbohydrate | 187.0 g | 68% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 26.8 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1198 mg | 92% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2044 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
