3 pounds tomatoes (heirloom or other large variety, cut into bite sized chunks)
3 Tbls. unbleached flour
1/4 tsp. crushed red pepper flakes
Coarse salt and freshly cracked black pepper, to taste
FOR THE BISCUIT TOPPING
2 c. unbleached flour
2 tsp. baking powder
1 stick cold unsalted butter, cut into small pieces
1 c. grated Gruyere cheese, plus 1/4 c. for sprinkling
1 1/2 c. heavy cream, plus more for brushing
Coarse salt and freshly cracked black pepper
1-2 tsp. fresh thyme, chopped
Instructions
To make the filling, heat the oil and butter in a
large, high sided skillet (cast iron is best) over
medium heat. Cook onions, stirring occasionally,
until caramelized and lovely, about 25 minutes.
Add garlic and thyme, and cook until fragrant,
about 3 minutes. Remove from heat to cool
slightly.
In a large bowl, toss tomatoes, flour, red pepper
flakes, 1 1/2 tsp coarse salt, and cracked black
pepper to taste. Add onion mixtures and toss lightly
to combine. Set aside.
Preheat oven to 375 degrees. Make the biscuit
topping by adding the flour, baking powder, and 1
tsp salt in a food processor. Pulse to combine.
Add cold butter pieces and pulse until small
clumps form. Add the cheese, cream, and thyme and
pulse just until the dough comes together. Dough
will be slightly sticky.
Transfer tomato mixture to a 2 quart baking dish
at least 2 inches deep. Spoon clumps of dough
(about 1/2 cup each) around the top in a circle,
leaving the center open. Brush dough with cream
and sprinkle with remaining cheese and freshly
cracked black pepper. Bake until tomatoes are
bubbling in the center and biscuits are golden
brown, about 1 hour and 10 minutes. Transfer to
wire rack and let cool about 20 minutes before
serving to let the juices set.
Originally Submitted
10/2/2012
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