Tomato cobbler with Gruyere chive biscuits

The headnote says, “This savory cobbler makes a fine case for an easy summer dinner. While I’ve used cherry tomatoes here, feel free to substitute with grape or plum tomatoes. The beauty is being able to use what’s available and transforming the flavors. The filling is ripe with savory and sweet flavor, lent effortlessly by tomatoes, herbs, garlic and fennel. The biscuit topping comes together easily and is punctuated by fresh chives and nutty Gruyère cheese. Serve this hot with a fresh dinner salad composed of tender baby greens.”

FILLING

cup extra-virgin olive oil 2 medium onions, diced

fennel bulb, finely diced Pinch of kosher salt

2 cloves garlic, minced

1 tsp chopped fresh thyme

tsp crushed red pepper

2 pounds cherry tomatoes, divided 1 teaspoon light brown sugar 2 tablespoon all-purpose flour

TOPPING

11⁄2 cups all-purpose flour 11⁄2 teaspoon baking powder teaspoon baking soda teaspoon kosher salt

6 tablespoon cold unsalted butter,

cut into small pieces

1 teaspoon finely minced chives

1 cup grated Gruyère cheese cup buttermilk, plus more for brushing

Flaky salt, such as Maldon, for

sprinkling

Preheat the oven to 375 degrees. To make the filling, heat the olive oil in a large skillet over mediumhigh heat. Add the onions and fennel with a pinch of salt, and cook, stirring occasionally, until softened and golden, 5 to 7 minutes. Add the garlic, thyme and crushed red pepper, and cook for an additional minute. Add half of the cherry tomatoes and the brown sugar. Cook, stirring occasionally, until the tomatoes just begin to soften. Remove from the heat, and fold in the remaining tomatoes and the flour.

To make the topping, whisk the flour, baking powder, baking soda and salt together in a large bowl. Add the butter, and use a pastry cutter or your fingers to rub the mixture together until small clumps the size of peas form. Add the minced chives and Gruyère. Add the buttermilk, and gently mix with a fork until a sticky dough just forms.

Transfer the tomato mixture into a 2quart baking dish. Spoon the biscuit dough over the tomato filling, leaving spaces for the tomatoes to steam through. Brush the dough with additional buttermilk. Lightly sprinkle the biscuits with a few flakes of salt. Bake until golden and bubbling, 50 to 60 minutes. Allow the cobbler to rest for 15 to 20 minutes before serving. Serves 68.

CULINARY CALENDAR

⏩ 2nd Annual Heirloom Tomato Festival, Aug. 31Sept. 1, noon5 p.m., White Silo Farm & Winery, 32 Route 37 East, Sherman, 8603550271 or 9176997355. www.whitesilowinery.com. Features six small plates of food prepared with their farmgrown heirloom tomatoes. Menu: Virgin Bloody Mary served with a mini grilled cheese and pickles, sliced tomato and cucumbers; marinated cherry tomato salad; quinoa and feta stuffed tomatoes; homemade ketchup and baked parmesan steak fries; and fresh tomato sauce and sausage and pasta. Reservations are not required, admission is free. Wine and food purchased for a fee. Live music Saturday and Sunday, 14:30 p.m. Free winery and field tours. Pets and children welcome.

⏩ Brewfest at the Beach sponsored by the Rotary Club of New London Sept. 6, 6 9 p.m., Ocean Beach Park, 1225 Ocean Ave., New London, $25 in advance, $30 at door, proceeds benefit Camp Rotary, a nonprofit camp for New London students. Features tastings of more than 150 beers, brewfriendly food, pizza, chili, wine tasting and live music. Info at newlondonrotary.org. Tickets at https://bit.ly/2Z2f87k.

⏩ Hoptoberfest, Sept. 7, 15 p.m., Rotary Pavilion at Shelton’s Riverwalk, 100 Canal St., Shelton, $35; $40 at the door. Beer sampling, food from area businesses and live 1980s music from Pop Rocks. Tickets and info facebook.com/SheltonHoptoberfest ⏩ “Chefs of Our Kitchen” presents Rinku Bhattacharya, chef and author of “Instant Indian: Classic Foods from Every Region of India Made Easy in the Instant Pot.” Sept. 18, 6:15 reception; 7 p.m. dinner. Gateway Community College, 20 Church St., New Haven, 2032852617, $65 includes a signed copy of her book, reception and dinner; benefits Gateway Community College Foundation. Rinku will demonstrate recipes from the book, using this new kitchen appliance. Validated parking in Temple Street garage. Bring ticket for validation. Tickets at https://bit.ly/2zTfUWf. ⏩ Consiglio’s Demonstration Cooking Class: Sept.19 or Sept. 26, 6:30 p.m., Consiglio’s Restaurant, 165 Wooster St., New Haven, 2038654489 (reservations required), $75 (beverages, tax and gratuity not included), https://bit.ly/2Nd0xAg. Menu: Beet salad with feta over whipped cauliflower, shrimp bisque, N.Y. strip au Poivre with chive butter, apple crostada.

⏩ Consiglio’s Mystery Dinner Party: “Sour Grapes” Sept. 20 ,7 p.m. (doors open at 6 p.m.), Consiglio’s Restaurant, 165 Wooster St., New Haven, reservations at 2038654489, https://bit.ly/2O3TQzQ, $65 includes dinner and show (beverages, tax and gratuity not included). Dress in purple to compete for a prize.

⏩ Worth Tasting, culinary walking tour of downtown New Haven, Sept. 21, 10:45 a.m., downtown New Haven, reservations required, 2034153519, 2037778550, $65. Enjoy samples from New Haven’s favorites. Tickets at https://bit.ly/2FjiwMP. Cooking questions? Send them to Stephen Fries, professor and coordinator of the Hospitality Management Programs at Gateway Community College, at gwstephen.fries@gwcc.commnet.edu or Dept. FC, Gateway Community College, 20 Church St., New Haven 06510. Include your full name, address and phone number. Due to volume, I might not be able to publish every request. For more, go to stephenfries.com.