I made this for our "Sustainable Living Feast" this afternoon. Since it makes 6-8 servings, it was perfect for serving to a larger group. It's also a great way to use up those grape or cherry tomatoes that are abundant at this time of the year!
The farm down the road where I get my raw milk sells Gruyere cheese, so that makes this recipe a nice option for me.
Source: adapted from Martha Stewart Living magazine
For the filling:
1/4 c. extra-virgin olive oil
2 medium onions, thinly sliced
4 garlic cloves, thinly sliced
3 pounds cherry tomatoes
3 T. all-purpose flour
1/4 t. crushed red-pepper flakes
1 1/2 t. coarse sea salt
freshly ground black pepper
For the biscuit topping:
2 c. all-purpose flour
2 t. baking powder
coarse sea salt
1 stick cold unsalted butter, cut into small pieces
1 c. grated Gruyere cheese (2 1/4 oz.), plus 1 T. for sprinkling
1 1/2 c. heavy cream, plus more for brushing
Make the filling: Heat oil in a large high-sided skillet over medium heat. Cook onions, stirring occasionally, until caramelized, about 25 minutes. Add garlic, and cook until fragrant, about 3 minutes. Let cool.
Toss onion mixture, tomatoes, flour and red-pepper flakes with sea salt and some pepper.
Preheat oven to 375 degrees. Make the biscuit topping: Whisk together flour, baking powder, and 1 t. salt in a bowl. Cut in butter with a pastry cutter or rub in with your fingers until small clumps form. Stir in cheese, then add cream, stirring with a fork to combine until dough forms. (Dough will be slightly sticky.)
Transfer tomato mixture to a 2-quart baking dish (2 inches deep). Spoon 7 clumps of biscuit dough (about 1/2 c. each) over top around edges of baking dish, leaving center open. Brush dough with cream, and sprinkle with remaining tablespoon cheese. Bake until tomatoes are bubbling in the center and biscuits are golden brown, about 1 hour 10 minutes. Transfer to a wire rack. Let cool for 20 minutes.
My note: be sure to use a deep enough baking dish - mine bubbled over!