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Mixed Tomato Cobbler with Gruyere Crust

Mixed Tomato Cobbler with Gruyere Crust


2 ¾ cups plus 2 TBLS all purpose flour

2 ½ tsp of salt

2 ½ tsp granulated sugar

1 ¼ cups Gruyere cheese

1 cup plus 1 TBLS unsalted butter, cold, cut into pieces

1 large onion diced

3 cloves garlic, minced

2 pound assorted cherry tomatoes

½ cup chopped basil

Freshly ground black pepper

1 large egg



  1. In the bowl of a food processor, combine 2 ½ cups flour , 1 tsp salt, 1 tsp granulated sugar, 1 cup Gruyere cheese.  Add 1 cup butter, process until mixture resembles corn meal. 8 – 10 seconds.


  1. With machine running, pour ice water  ( about ¾ cup  ) little by little through feed                                                                tube.  Pulse until dough holds together without becoming wet or sticky; be careful not to  process for more than 30 seconds.  To test squeeze a small amount together ; if it is crumbly, add more ice water 1 Tbls at a time.


  1. Divide dough into two balls.  Flatten out into a disk; wrap in plastic. Transfer to refridgerator.   chill 1 hour.


  1. Melt remaining TBLS of butter in large skillet over medium heat.  Add onion and garlic.  Cook 5 to 7 minutes.  Transfer to bowl to cool slightly. 


  1. Place tomatoes in a large bowl.  Toss with the remaining ¼ cup plus 2 TBLS of flour, 1 ½ tsp salt, and ½ tsp of 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 ½ inch to 10 inch pie plate.  Set aside.


  1. Heat oven to 375 degrees.  Roll out half the dough into a circle 1 inch larger than the pie dish. Remaining dough may be frozen up to one month.  Transfer rolled dough to top of dish. Seal edges .  In small bowl mix egg with 1 tsp of water.  Brush egg glaze over crust. Sprinkle crust with remaining ¼ cup of cheese.  Place in oven.  Bake about 50 minutes.  Let cobble cool before serving.


P.S.  Paula eliminates the sugar because tomatoes are sweet enough !