Tomato and Chard Cobbler

Ingredients

• 3 Tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
• 1/8 teaspoon cayenne pepper
• 1 pound of large tomatoes (about two, depending on the size), cut into 1-inch chunks
• 1 teaspoon honey
• Salt
• 2 cups cherry tomatoes (or any other small variety), halved
• 1 1/2 Tablespoons arrowroot or tapioca flour
• 1 medium bunch of Swiss or rainbow chard (about 1/2 a pound)
• 1 1/2 cups flour (see note)
• 1 1/2 teaspoons baking powder
• Salt and black pepper
• 5 Tablespoons cold butter, cut into 1/2-inch chunks
• 2/3 cup buttermilk, plus more for brushing
• 2 teaspoons whole-grain mustard
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh)

Instructions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   To make the filling: Prep the chard by...: To make the filling: Prep the chard by removing the stems and chopping both the stems and the leaves, keeping them separated.

3. 3

   Heat 2 Tablespoons of the butter in a...: Heat 2 Tablespoons of the butter in a large skillet over medium heat. Add the onion and chard stems and cook until onion is soft and lightly golden, stirring occasionally, about 5 minutes. Add the garlic, thyme, and cayenne and cook for another minute.

4. 4

   Add the chopped tomatoes, honey, and 1 teaspoon...: Add the chopped tomatoes, honey, and 1 teaspoon of salt. Bring mixture to a simmer and cook until the tomatoes begin to soften, 4 to 5 minutes.

5. 5

   Remove from heat, then stir in the cherry...: Remove from heat, then stir in the cherry tomatoes, chard leaves, and arrowroot powder (if using, see note).

6. 6

   Transfer to a 2-quart baking dish and dot...: Transfer to a 2-quart baking dish and dot with remaining 1 Tablespoon of butter. TIP: You can make this a day ahead and refrigerate it!

7. 7

   To make the topping: Place the flour, baking...: To make the topping: Place the flour, baking powder, 1/2 teaspoon of salt, and a generous pinch of black pepper to the mixing bowl of a food processor.

8. 8

   Add 1/3 of the cubed butter at a...: Add 1/3 of the cubed butter at a time, pulsing 2-3 times between each addition. The mixture should have pea-sized pieces of butter. (Alternately you can whisk together the dry ingredients, then use a pastry cutter or your fingers to mix in the butter.)

9. 9

   Transfer mixture to a medium-sized mixing bowl. Add...: Transfer mixture to a medium-sized mixing bowl. Add the buttermilk, mustard, and thyme, and gently mix just until combined. Don't overwork the dough.

10. 10

    Drop balls of dough over the tomato filling...: Drop balls of dough over the tomato filling and brush the dough with buttermilk. Place the cobbler on a baking sheet (in case it splatters or drips over the edge) and bake for 50 minutes to 1 hour, until the topping is cooked all the way through and golden brown on top. Let it rest 15 minutes before serving.