Tomato Ham & Cheese Cobbler

           

      I know, I know.  When they hear what you're serving...Tomato Cobbler....they feign an allergy to tomatoes or suggest their diet won't allow a cobbler or that they must leave as they have an early meeting.  But if you can just get half a bite into their mouths and aren't averse to holding them down to do so, your guests will stay as long as you allow to eat this glorious paradoxical side dish.

       Another name might make it easier to lure in tasters, but the name

makes the dish even more fun to serve; kind of like tomato jam, or

pepper jelly or liver & cherries.

      But this combination, regardless of what you call it, is an undeniable

winner!  There is nothing sweet about it but by definition where does

it say that biscuit dough cannot rest on a savory stew of tomatoes.  The tomatoes are stewed with onions and leeks until they roll on your tongue like velvet with a dense rich flavor reminiscent of a rich ragu studded with ham.  With the addition of cream and gruyere cheese to the biscuit, they would admirably crown almost any savory filling. The addition of ham was due to my own take on the dish.  It is is the perfect palate to which to add ham and make a main course of it.

      What a pleasant surprise this cobbler is - even to those who assume an aversion to the tomato. I'll bet this dish will win you over!

Tomato, Ham and Gruyere Cobbler

Filling:

      1/2 cup olive oil

      1 medium onion, peeled and thinly sliced

      2 shallots, peeled and thinly sliced

      4 cloves garlic, peeled and thinly sliced

      1 1/2 pounds sweet cherry tomatoes

      2 large tomatoes, peeled and chopped

      1 cup cubed cooked ham

      1 teaspoon salt and fresh pepper to taste

      dash of cayenne pepper

      paprika

Biscuit Topping:

      2 cups all purpose flour

      1/2 teaspoon salt

      1 tablespoon baking powder

      1 stick (1/2 cup) cold butter, cut into small pieces

      1 cup grated Gruyere or parmesan cheese 

              (reserve 2 tablespoons for top)

      1 cup heavy cream

      1/2 cup whole milk

      2 tablespoons dried parsley flakes

       For filling:

            -Heat oil in a large skillet over medium heat.

             Add sliced onion and shallots and stir 

             occasionally until caramelized (20 - 25 

             minutes).  Add garlic and cook until

             soft, another 3 minutes.  Let cool.

            -Stir tomatoes, flour, cayenne pepper and ham 

             into onion mixture.  Season with salt and 

             pepper.

        For Topping:

            -Preheat oven to 375 degrees.  In a large mixing

             bowl add flour, baking powder and salt.  Stir

             then cut in butter with pastry blender or fork 

             or with your fingers until butter is well 

             incorporated.  Stir in cheese, parsley flakes

             and add cream and milk.  Stir with a fork until

             combined and mixture forms a rough ball. 

             (Dough will be a bit sticky).

            -Spoon the tomato mixture into a 2 quart 

             baking dish about 2 inches deep. Mound

             biscuit dough around the edge of the baking

             dish in a circle, leaving the center open.  Brush

             the dough with extra cream and sprinkle

             with 2 tablespoons of cheese.  Sprinkle the

             entire cobbler with paprika.

            -Bake until tomatoes are bubbly and biscuits 

             are golden, about 1 hour. Remove from oven

             and allow to cool for 15 - 20 minutes before 

             serving.  Serves 6 - 8

Spoon tomato mixture into casserole dish

and mound biscuit dough around the edges.

A rich depth of tomato flavor with soft

cheesy biscuits on top.