Tomato cobbler

Ingredients:

Filling

• 3 large tomato, cut into pieces
• 2 cups cherry tomatoes, halved
• 3 tbsp (45 g) butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chopped thyme
• 1/8 tsp cayenne pepper
• 1 tsp. brown sugar
• 3 tbsp. flour

Topping

• 1.5 cups of flour
• 1.5 tsp baking powder
• 1 teaspoon of sugar
• 6 tbsp cold butter, chopped
• 2/3 cup milk
• 2 tsp whole grain mustard
• 1 teaspoon chopped thyme

Preparation:

1. Preheat oven to 180°C.
   
   Prepare the fillingHeat 2 tablespoons (30 grams) butter in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Add the garlic, thyme, and cayenne pepper and cook for another minute. Add the chopped tomatoes, brown sugar, and 1 1/4 teaspoons salt.
   
   Bring to a boil and simmer until the tomatoes begin to soften, 4 to 5 minutes. Remove from heat, then carefully toss with the cherry tomatoes and flour. Transfer to a 2-quart (2-quart) casserole dish or baking sheet and add the remaining 1 tablespoon (15 g) butter.
2. Prepare the toppingIn a medium bowl, combine the flour, baking powder, granulated sugar, 3/4 teaspoon salt, and black pepper to taste. Add the butter and use your hands to rub the butter into the flour until it resembles crumbs with pea-sized pieces of butter. Add the milk, mustard, and thyme and gently mix with a fork until a sticky dough forms.
   
   Place the dough balls over the tomato filling and brush the dough with milk. Place the tomato cobbler on a baking sheet and bake until golden brown and bubbly, 50 minutes to 1 hour. Let cool for 15 minutes before serving.