Spring is coming (eventually), but this chilly weather still requires a hot, hearty meal.
Still, as we near the end of winter, you might be craving something a little sunnier-tasting than the usual winter fare. Something that brings to mind the warm sun, the flourishing plants — you know, summer!
Luckily, we have just the thing for you. This recipe combines the warm coziness of a winter meal with the bright flavors of summer. It also borrows from that dessert classic: the cobbler.
Be forewarned: this recipe takes a bit of time to prepare, so be sure you set aside a couple of hours during your day to make it! You’ll also need to caramelize the onions beforehand.
But if cobblers are your thing, you can offset the time this one takes with this super-quick, three-ingredient peach cobbler for dessert. Who knows? Maybe “Cobbler Night” will become a tradition in your household after this!
It’s also pretty great because it combines all your necessary food groups into one delicious dish, including starches and vegetables. And the roasted tomatoes are a great, juicy complement to the biscuits and cheese, too.°
Basically, just make it and you’ll see that it’ll probably become an instant hit. Eat it on a cold night and remember that spring is on its way!
2 1/2 lbs. Roma tomatoes, cut into 1/2-inch slices
1 large onion, quartered, sliced, and caramelized
1 cup shredded sharp cheddar cheese
1 cup grated havarti cheese
4 oz. goat cheese
6 slices bacon, cooked and chopped
4 Tbsps. chopped fresh parsley (in two 2-Tbsp portions)
2 tsps. chopped fresh thyme
1/4 tsp. salt (plus a bit more for extra seasoning)
Black pepper to taste
1/4 tsp. cayenne pepper
4 Tbsps. milk
6 oz. self-rising flour
6 oz. heavy cream
Wash and slice your tomatoes into 1/2-inch slices.
Lay tomatoes out on a baking ban, rub with olive oil, and season with salt and pepper to taste.
Roast at 450 °F for 30 minutes.
In the meantime, combine caramelized onions, cheeses, bacon, 2 Tbsps. of parsley, thyme, salt, cayenne pepper, and milk in a bowl and mix thoroughly.
Lay out half of your roasted tomatoes in a pan.
Spread the cheese mixture on top, and layer the other half of the tomatoes on top of the cheese mixture.
Roast at 425 °F for 10 minutes.
For the biscuit topping, combine flour, heavy cream, the other 2 Tbsps. of parsley, salt, and pepper to taste in a bowl.
Knead until smooth, then form the dough into 6 equal disks.
Lay dough disks on top of tomatoes, then bake for another 10 to 15 minutes, or until dough is golden brown.
Sprinkle with bacon crumbles, parsley, or whatever you like, and enjoy!