WHAT YOU WILL NEED

• 3 tbsp olive oil
• 1 large yellow onion, halved and thinly sliced
• 3 packages (13 oz each) cherry tomatoes
• 4 garlic cloves, coarsely chopped
• 1 cup plus 3 tbsp all purpose flour
• 1 tsp fresh ground black pepper
• 1 ½ tsp baking powder
• ½ tsp kosher salt
• ¼ cup chilled unsalted butter, cut into ½ inch pieces
• ½ (8 oz) package Yancey’s Fancy Chastinet™ Asiago Cheese
• 2 tsp chopped fresh rosemary
• ⅔ cup whole buttermilk

WHAT TO DO

1. Preheat oven to 400° F. In large skillet, heat oil over medium-low heat. Add onion and cook 10 minutes or until golden brown, stirring occasionally. Add tomatoes, garlic, 3 tbsp flour and ½ tsp pepper; cook 3 minutes or until some tomatoes burst. Transfer tomato mixture to 2 qt glass or ceramic baking dish
2. In large bowl, whisk baking powder, salt, and remaining 1 cup flour and ½ tsp pepper. With fingertips or pastry blender, cut in butter until pea-sized crumbs form; stir in cheese and rosemary. Make a well in center of flour mixture; pour in buttermilk. With wooden spoon, gently stir until soft dough forms; drop dough by ¼ cupfuls over tomato mixture
3. Bake cobbler 1 hour or until golden brown and biscuit topping is cooked through; serve warm

Approximate nutritional values per serving (about 2 cups): 362 Calories, 22g Fat (10g Saturated), 44mg Cholesterol, 444mg Sodium, 33g Carbohydrates, 3g Fiber, 8g Sugars, 10g Protein

Prep Time: 30 minutes

Cook Time: 1H/30 minutes

Number of Servings: 6