Tomato Cobbler With Gruyere Crust
- Ready In:
- 1hr 45mins
- Ingredients:
- 20
- Serves:
-
6-8
ingredients
- 1 tablespoon unsalted butter
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 lbs cherry tomatoes, preferably assorted varieties,stemmed
- 1⁄2 cup chopped fresh basil
- 1⁄4 cup flour, plus
- 2 tablespoons flour
- 1 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons sugar
- 1 pinch fresh ground pepper
- 1 egg
- 1 teaspoon water
- 1⁄4 cup gruyere cheese
-
GRUYERE CRUST
- 1 1⁄4 cups flour
- 1⁄2 cup gruyere cheese
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme (optional)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon sugar
- 1⁄2 cup unsalted butter, cut into 1/2 inch pieces and refrigerated
- 2 -3 tablespoons ice water
directions
- For the crust, combine the flour, cheese, thyme, salt and sugar in the bowl of a food processor and pulse to mix.
- Add the butter and pulse until the mixture resembles coarse meal, 8 to 10 seconds.
- Still pulsing the machine, drizzle the ice water in little by little through the chute until the dough begins to hold together without becomming wet or sticky.
- Do not process more than 30 seconds or the dough will be tough rather than tender.
- to test, press a small amount of the dough together, if it is crumbly add more water 1 teaspoon at a time.
- Form the dough into a disk about 1 inch thick, wrap in plastic wrap and chill for at least 1 hour.
- Preheat oven to 375*F.
- Lightly grease a 9 1/2 inch or 10 inch deep dish pie pan.
- Melt the butter in a large skillet over medium heat.
- Add the onion and garlic and cook, stirring occasionally until the onion is tender and aromatic, about 5 to 7 minutes.
- Set aside to cool slightly.
- Put the tomatoes in a large bowl, add the basil, flour, salt, sugar and pepper and toss gently to mix.
- Stir in the cooled onion mixture, then spoon into prepared pan.
- Roll the dough out on a floured surface to a circle that is 1 inch larger in diameter than the pie pan.
- Transfer the dough to the sidh, tuck the edges in around the tomatoe filling and crimp the edge.
- make 3 or 4 small slits in the crust to allow steam to escape.
- Whisk together egg and water in a small bowl.
- Brush the crust with the egg wash and sprinkle with the Gruyere cheese.
- Set the pie pan on a baking sheet to catch any drips.
- Bake until the crust is golden and the filling is bubbly, about 45 to 50 minutes.
- Cover the crust with foil loosely if it is browned before the filling is hot.
- Let cool to room temp before serving.
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RECIPE SUBMITTED BY
MarieRynr
Chester, 0