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Mixed Tomato Cobbler with Gruyere Crust

Resist temptation, and allow the cobbler to cool to room temperature before serving so tomato juices have time to collect.

  • servings: 8

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Ingredients

  • 2 3/4 cups plus 2 tablespoons all-purpose flour
  • 2 1/2 teaspoons salt
  • 2 1/2 teaspoons granulated sugar
  • 1 1/4 cups grated Gruyere cheese
  • 1 cup (2 sticks) plus 1 tablespoon unsalted butter, cold, cut into pieces
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 pounds assorted cherry tomatoes
  • 1/2 cup chopped basil
  • Freshly ground black pepper
  • 1 large egg

Directions

  1. Step 1

    In the bowl of a food processor, combine 2 1/2 cups flour, 1 teaspoon salt, 1 teaspoon granulated sugar, and 1 cup Gruyere cheese. Add 1 cup butter; process until mixture resembles coarse meal, 8 to 10 seconds.

  2. Step 2

    With machine running, pour ice water (about 1/4 cup) little by little through feed tube. Pulse until dough holds together without becoming wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

  3. Step 3

    Divide dough into two equal balls. Flatten each into a disk; wrap in plastic. Transfer to refrigerator; chill 1 hour.

  4. Step 4

    Melt remaining tablespoon butter in large skillet over medium heat. Add onion and garlic. Cook, stirring occasionally, until translucent and softened, 5 to 7 minutes. Transfer to a bowl to cool slightly.

  5. Step 5

    Place tomatoes in a large bowl. Toss with remaining 1/4 cup plus 2 tablespoons flour, 1 1/2 teaspoons salt, and 1 1/2 teaspoons granulated sugar, and basil and pepper. When onion mixture is cooled, add to tomato mixture, and toss to combine. Transfer mixture to a deep 9 1/2- or 10-inch pie dish. Set aside.

  6. Step 6

    Heat oven to 375 degrees. Roll out half the dough into a circle 1 inch larger than pie dish. Remaining dough may be frozen up to 1 month. Transfer rolled dough to top of dish; tuck in edges to seal. Make three to four small slits in crust; form a decorative edge if desired. In small bowl, mix egg with 1 teaspoon water. Brush egg glaze over crust; sprinkle crust with remaining 1/4 cup cheese. Place pie dish on a baking sheet to catch drips; bake until crust is golden and insides are bubbling, about 50 minutes. Let cobbler cool before serving.

Source
Martha Stewart Living, March 2000

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Reviews (4)

  • 18 Sep, 2013

    Every year I wait for late summer when we have an abundance of cherry tomatoes to make this. It's always part of our fall "garden dinner."

  • 24 Aug, 2008

    The onion mixture that you made in step #4.

    We LOVE this recipe, it's easy to make and always tastes delicious!

  • 23 Jul, 2008

    This is an absolutely fabulous dish - quite beautiful with the different colored tomatoes. I've been making it for years after seeing it on Martha and guest Oprah prepare this dish. Everybody just loves it and it's really quite simple. It's great to bring for potlucks or picnics because it's best served at room temperature.

  • 8 Jul, 2008

    what onion mixture do i add?