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.
Martha Stewart Living, March 2000
- 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
- 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.
- 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.
- Divide dough into two equal balls. Flatten each into a disk; wrap in plastic. Transfer to refrigerator; chill 1 hour.
- 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.
- 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.
- 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.
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