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Herbed Tomato Cobbler

Servings: 6

Summer’s favorite dessert is re-interpreted as a savory side, starring juicy grape tomatoes and fresh herbs.


  • 2 pints assorted grape tomatoes
  • 1 Tbs. olive oil
  • 1 Tbs. thinly sliced fresh chives
  • Kosher salt and freshly ground black pepper
  • 4-1/2 oz. (1 cup) all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 2 oz. (4 Tbs.) cold unsalted butter, cubed
  • 3 oz. grated Havarti (about 1 cup)
  • 1 Tbs. minced fresh dill
  • 1 Tbs. minced fresh thyme
  • 1/2 cup whole milk

Nutritional Information

  • Calories (kcal) : 260
  • Fat Calories (kcal): 140
  • Fat (g): 16
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 35
  • Sodium (mg): 320
  • Carbohydrates (g): 21
  • Fiber (g): 2
  • Sugar (g): 4
  • Protein (g): 6


  • Heat the oven to 450°F.
  • Toss the tomatoes,  oil, chives, 1/4 tsp. salt and 1/4 tsp. pepper in a 6-cup baking dish until well coated. Roast for 15 minutes.
  • Meanwhile, whisk the flour. baking powder, baking soda, and 1/4 tsp. salt in a medium bowl. Cut in the butter until the mixture resembles coarse meal. Stir in the Havarti, dill, and thyme. Add the milk, and stir just until the mixture comes together.
  • Drop 8 heaping spoonfuls of batter on top of the tomatoes, and return to the oven until the biscuits are golden and the tomatoes are bubbling, 13 to 15 minutes. Let cool slightly before serving.


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Reviews (2 reviews)

  • Lakecook1 | 04/09/2019

    This is very good. We sometimes use Red Lobster cheddar biscuit mix.

  • cannic | 09/08/2018

    Love this as a way to use up my last of summer tomatoes. But wonder if I can use a biscuit mix instead of from scratch.

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