Roasted tomatoes, caramelized onions, fresh basil & warm spices with an easy, rustic drop-biscuit topping. <br /> <br />This recipe is very adaptable and mine can be used as a jumping off point. <br /> <br />Caramelizing the onions is highly highly recommended, but optional. The ingredients below assume you will be caramelizing. When I'm in a hurry, I have just lightly sautéed one onion (or a couple leeks) and garlic instead - and the cobbler has tasted great too. <br /> <br />Likewise, you can adjust the spices to your taste in terms of quantity or if there's a different spice you love or think will pair well (probably not cardamom but whatever floats your boat). <br /> <br />Sometimes, I have also added small dollops of basil pesto or sundried tomato pesto to the warm filling or little dollops of fresh goats cheese would be great to mix in right before arranging the biscuit dough on top. Whatever you have to hand and seems good to you! <br /> <br />The only rule is don't overfill the pie pan! The tomatoes release lots of juice (which will thicken, thanks to the cornstarch) and, when you add the biscuit dough during the final step, the extra weight would cause the dish to spill over if you've added too many tomatoes or lots of extra ingredients. <br /> <br />Speaking of biscuits, the biscuit-topping is adapted from a 'sweet' version in a Cook's Illustrated berry cobbler recipe. But you could use any other biscuit topping if you have a wholewheat or gluten free version you prefer. I have added a few tablespoons of blue cheese or cheddar cheese to the dough to make cheesy biscuits but I'm still playing with ratios so I don't want to include that option here until I've tested that a bit more :) <br />

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