0 (0)

Breakfasts, Vegetarian

Roasted tomato cobbler

Roasted tomato cobbler
Ed Anderson

If you’re the sort of person who gravitates toward diners, whose favorite restaurants serve breakfast all day (we are not talking about McDonald’s), who makes breakfast for dinner at home and whose idea of a good time is making frosted ... Read more

Total time: 1 hour, 40 minutes plus about 3 hours roasting time | Serves 6 to 8

Black pepper buttermilk biscuit dough

  • 2 cups all-purpose flour (we measured 4.25 ounces per cup when testing)
  • 1 tablespoon baking powder
  • 1 ½ teaspoons sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup plus 2 tablespoons (¾ stick) butter, cut into cubes and frozen
  • 3 tablespoons lard, frozen
  • 1 cup buttermilk

Step 1In a food processor, combine the flour, baking powder, sugar, baking soda, salt and pepper and pulse several times to combine. Add the frozen butter and lard and pulse several times again, just until the mixture resembles a coarse meal.

Step 2Turn out the flour mixture into a stainless steel bowl, add the buttermilk and stir with a dinner fork until combined. Dust your hands generously with flour, gather the dough while it’s still in the bowl, and work it with your hands until it barely holds together.

Step 3Turn the dough out onto a floured surface and knead, folding and turning the dough, until it becomes slightly smooth and homogeneous, about 4 or 5 turns of the dough. Wrap and refrigerate the dough until ready to add to the cobbler.

Roasted tomato cobbler

  • 6 ripe slicing tomatoes
  • Salt and black pepper
  • 1 tablespoon fresh thyme leaves, divided
  • 3 tablespoons minced garlic, divided
  • Olive oil, for roasting the tomatoes
  • ¼ cup extra-virgin olive oil
  • ¾ cup diced onion
  • 4 cups diced fresh plum tomatoes
  • 1 ½ teaspoons chopped fresh rosemary
  • 1 ½ teaspoons chopped fresh oregano
  • ¼ cup all-purpose flour, divided
  • ¾ cup crumbled goat cheese, divided
  • Black pepper biscuit dough
  • Clarified butter, for brushing the biscuits

Step 1Heat the oven to 275 degrees. Line a baking sheet with parchment paper.

Step 2Core the slicing tomatoes and cut in half across the equator. Squeeze out the seeds and place the halves, cut side up, on the prepared baking sheet. Season the tomatoes with salt and pepper and sprinkle with half each of the thyme and garlic. Drizzle with olive oil. Bake, rotating the baking sheet every 30 minutes, until the tomatoes are golden and very soft, about 3 hours. Remove and cool to room temperature.

Step 3Heat the oven to 350 degrees.

Step 4In a large saute pan, warm the extra-virgin olive oil over medium heat for 30 seconds. Add the onion and remaining garlic and saute until the onion begins to turn translucent, about 2 minutes. Stir in the diced tomato, season lightly with salt and pepper, and stir well to combine. Stir in the rosemary, oregano and remaining thyme and bring to a simmer; cook for 4 minutes, stirring constantly. Remove from heat and set aside.

Step 5Butter a 9- by 9-inch casserole dish. Spread half of the simmered tomato mixture onto the bottom of the prepared dish, then sprinkle over 2 tablespoons of the flour, followed by half of the goat cheese. Place 6 of the roasted tomato halves on top of the goat cheese. Repeat the layers one more time, using the remaining tomato mixture, flour, goat cheese and roasted tomatoes. Cover the dish with aluminum foil and bake until the cobbler begins to thicken, about 35 minutes.

Step 6Meanwhile, on a well-floured board, roll out the biscuit dough to 1/2-inch thick and cut into 3-inch rounds. Remove the cobbler from the oven, peel back the foil, and place the biscuits on top, covering as much of the surface as possible without overlapping. Brush the tops of the biscuits with clarified butter. Bake until the biscuits are golden-brown, about 15 minutes. Serve immediately.

Note: Adapted from “Big Bad Breakfast,” by John Currence.


Deviled eggs with uni
Deviled eggs with uni

Maple bacon cinnamon rolls
Maple bacon cinnamon rolls


Paximathakia Portokaliou
Paximathakia Portokaliou

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Breakfasts

Mangalitsa lard biscuits and sausage gravy
Buckwheat blini with Greek yogurt and strawberries
Olive oil pancakes
Chocolate-orange scones