Roasted tomato cobbler

Time 1 hour 40 minutes
Yields Serves 6 to 8
Roasted tomato cobbler

Black pepper buttermilk biscuit dough


In 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.


Turn 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.


Turn 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.


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


Core 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.


Heat the oven to 350 degrees.


In 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.


Butter 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.


Meanwhile, 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.

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

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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