Only because Ms. Ashley took the photo and implored with those lovely blue eyes and dimples, here is the recipe to yester evening's tomato pie. And a Good Thing should be shared to no end. Ms. Elspeth, are you out there? Here is what we enjoyed last night, with thoughts of you! We missed you!
extra-virgin olive oil
4 small white onions, thinly sliced
2 fat garlic cloves, thinly sliced
2 pints of cherry tomatoes
3 tablespoons all-purpose flour
1/2 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper
1 cup all-purpose flour
1 cup whole wheat flour
1.5 teaspoons baking powder
1 teaspoon baking soda
1 stick cold unsalted butter, cut into small pieces
1 cup your favorite local cheese, grated, plus a little more for sprinkling
1 cup cold buttermilk
1/2 cup milk or cream
Make the filling: Heat oil in a large skillet over medium heat. Cook onions, stirring occasionally, until caramelized, about 20 minutes. Add garlic, and cook until fragrant, about 3 minutes. Let cool.
Toss onion mixture, tomatoes, flour, and red-pepper flakes with 1 1/2 teaspoons salt and some pepper.
Preheat oven to 375°F.
Make the biscuit topping: Whisk together flour, baking powder, and 1 teaspoon salt in a bowl. Cut in butter with a pastry cutter or rub in with your fingers until small clumps form. Stir in cheese, then add buttermilk & milk/cream, stirring with a wooden spoon to combine until dough forms. (Dough will be sticky.)
Transfer tomato mixture to a 2-quart baking dish (2 inches deep). Spoon 7 clumps of biscuit dough (about 1/2 cup each) over top in a circle, leaving center open. Brush dough with cream (optional) and sprinkle with remaining tablespoon cheese. Bake until tomatoes are bubbling in the center and biscuits are golden brown, about 45 minutes to an hour. Transfer to a wire rack. Let cool & serve.
Mmm. For some reason, I think this dish begs a cold glass of milk.
listen to: "Wreckage" by Jolie Holland
read: The Oxford American Magazine