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 !