Description
A delightful summer dinner of roasted cherry tomatoes topped with blue cheese buttermilk biscuits: tomato pie, amen!
Ingredients
Scale
For the Biscuits:
- 2 cups (254 grams) all-purpose flour
- 1 tablespoons baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 3 tablespoon unsalted butter, cold and cut into cubes
- 3 tablespoons vegetable shortening, cold and cut into cubes (or substitute unsalted butter here)
- 1/2 cup blue cheese crumbles
- 1/2 to 3/4 cup cold buttermilk
For the Filling:
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large onions, sliced thin
- 2 cloves garlic, minced
- 2 tablespoons balsamic vinegar or red wine
- 2 pounds cherry tomatoes
- 1/4 cup coarsely chopped basil (or a combination of chopped fresh thyme, oregano, and parsley)
- 3 tablespoons all-purpose flour
- 1/2 teaspoon red pepper flakes
- salt and coarsely ground black pepper
Instructions
- To make the biscuits, in a medium bowl, whisk together flour, baking powder, sugar, and salt. Add cold butter and shortening. With your fingers, quickly break up the fat into the dry ingredients. Rub the fats into the dry ingredients until well incorporated. Some butter pieces will be the size of small peas, other will be the size of oat flakes. Toss in blue cheese crumbles. Stir to incorporate.
- Create a small well in the center of the flour mixture. Add 1/2 cup buttermilk all at once. With a fork, quickly bring together the wet and dry ingredients. The dough will be rather shaggy. Dump dough out onto a lightly floured work surface. Knead dough about 10 times adding a bit more buttermilk as needed, bringing it together into a disk. Wrap dough in plastic wrap and refrigerate until the filling is assembled.
- To make the tomato filling, add olive oil and butter to a medium saute pan over medium heat. Add sliced onions and season with salt and pepper. Cook and brown onions, stirring occasionally, until caramelized, about 18 to 20 minutes. Add garlic and cook for one minute more. Remove pan from heat, add balsamic vinegar or wine and set aside.
- In a large bowl, toss together clean cherry tomatoes (slice some of them in half), chopped basil (or whatever herbs you’re using), flour, and red pepper flakes. Add caramelized onions and toss together until everything is lightly and evenly coated in flour. Season with salt and pepper.
- Place rack in the upper third of the oven and preheat oven to 375 degrees F.
- Pour the tomato and onion filling into a square 8×8-inch or 9×9-inch baking dish. Place in the oven and bake tomatoes filling for 15 to 18 minutes.
- Remove the biscuit dough from the fridge. On a lightly floured work surface, roll out biscuit dough into a 3/4 or 1-inch thickness. Use a 1 1/2 to 2 1/2-inch round biscuit cutter to cut out biscuits. Dip the cutter in flour should it get sticky.
- Remove the partially cooked filling from the oven and carefully place 6-8 biscuits atop the tomato filling in the pan. Brush biscuit tops with buttermilk and sprinkle with salt and pepper. Reshape and reroll excess biscuit dough to make extra biscuits for another time or nestle more biscuit onto the cobbler. (The shaped biscuit dough freezes very well.)
- Return warm filling and biscuit dough to oven and bake for 17-22 minutes, until the biscuits are golden brown and cooked through, and the tomato mixture is bubbling.
- Remove from the oven and allow to cool for about 15 minutes before serving. Tomato pie is best served warm but keeps, covered in the fridge for 2 days.