Tomato, Ham and Gruyere cobbler

I know, I know. When they hear what you're serving...Tomato Cobbler....they feign an allergy to tomatoes or suggest their diet won't allow a cobbler or that they must leave as they have an early meeting. But if you can just get half a bite into their mouths and aren't averse to holding them down to do so, your guests will stay as long as you allow to eat this glorious paradoxical side dish.

Another name might make it easier to lure in tasters, but the name makes the dish even more fun to serve; kind of like tomato jam, or pepper jelly or liver & cherries.

But this combination, regardless of what you call it, is an undeniable winner! There is nothing sweet about it but by definition where does it say that biscuit dough cannot rest on a savory stew of tomatoes. The tomatoes are stewed with onions and leeks until they roll on your tongue like velvet with a dense rich flavor reminiscent of a rich ragu studded with ham. With the addition of cream and gruyere cheese to the biscuit, they would admirably crown almost any savory filling. The addition of ham was due to my own take on the dish. It is is the perfect palate to which to add ham and make a main course of it.

What a pleasant surprise this cobbler is - even to those who assume an aversion to the tomato. I'll bet this dish will win you over!

Tomato, Ham and Gruyere Cobbler

FILLING:

1/2 cup olive oil

1 medium onion, peeled and thinly sliced

2 shallots, peeled and thinly sliced

4 cloves garlic, peeled and thinly sliced

1 1/2 pounds sweet cherry tomatoes

2 large tomatoes, peeled and chopped

1 cup cubed cooked ham

1 teaspoon salt and fresh pepper to taste

dash of cayenne pepper

paprika

BISCUIT TOPPING:

2 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon baking powder

1 stick (1/2 cup) cold butter, cut into small pieces

1 cup grated Gruyere or parmesan cheese

(reserve 2 tablespoons for top)

1 cup heavy cream

1/2 cup whole milk

2 tablespoons dried parsley flakes

FOR FILLING:

-Heat oil in a large skillet over medium heat. Add sliced onion and shallots and stir occasionally until caramelized (20 - 25 minutes). Add garlic and cook until soft, another 3 minutes. Let cool.

-Stir tomatoes, flour, cayenne pepper and ham into onion mixture. Season with salt and pepper.

For Topping:

-Preheat oven to 375 degrees. In a large mixing bowl add flour, baking powder and salt. Stir then cut in butter with pastry blender or fork or with your fingers until butter is well incorporated. Stir in cheese, parsley flakes and add cream and milk. Stir with a fork until combined and mixture forms a rough ball. (Dough will be a bit sticky).

-Spoon the tomato mixture into a 2-quart baking dish about 2 inches deep. Mound biscuit dough around the edge of the baking dish in a circle, leaving the center open. Brush the dough with extra cream and sprinkle with 2 tablespoons of cheese. Sprinkle the entire cobbler with paprika.

-Bake until tomatoes are bubbly and biscuits are golden, about 1 hour. Remove from oven and allow to cool for 15 - 20 minutes before serving.

Serves 6 - 8

Spoon tomato mixture into casserole dish and mound biscuit dough around the edges.

A rich depth of tomato flavor with soft cheesy biscuits on top.