Tomato Cobbler With Gruyere Crust

“I am posting this recipe so that I don't lose it. It sounds interesting and delicious, and I plan on trying it out soon. I got it from the book "Celebrate The Rain", a Junior League of Seattle Book. In the recipe is says to "resist temptation and allow the cobbler to cool to room temperature before serving so that the tomato juices will collect." It also says is would be delicious served for a brunch with scrambled egg and sugar roasted bacon, or for dinner as an accompaniement to roasted meat or chicken. the crust dough can be made a day in advance.”
1hr 45mins

Ingredients Nutrition


  1. For the crust, combine the flour, cheese, thyme, salt and sugar in the bowl of a food processor and pulse to mix.
  2. Add the butter and pulse until the mixture resembles coarse meal, 8 to 10 seconds.
  3. 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.
  4. Do not process more than 30 seconds or the dough will be tough rather than tender.
  5. to test, press a small amount of the dough together, if it is crumbly add more water 1 teaspoon at a time.
  6. Form the dough into a disk about 1 inch thick, wrap in plastic wrap and chill for at least 1 hour.
  7. Preheat oven to 375*F.
  8. Lightly grease a 9 1/2 inch or 10 inch deep dish pie pan.
  9. Melt the butter in a large skillet over medium heat.
  10. Add the onion and garlic and cook, stirring occasionally until the onion is tender and aromatic, about 5 to 7 minutes.
  11. Set aside to cool slightly.
  12. Put the tomatoes in a large bowl, add the basil, flour, salt, sugar and pepper and toss gently to mix.
  13. Stir in the cooled onion mixture, then spoon into prepared pan.
  14. Roll the dough out on a floured surface to a circle that is 1 inch larger in diameter than the pie pan.
  15. Transfer the dough to the sidh, tuck the edges in around the tomatoe filling and crimp the edge.
  16. make 3 or 4 small slits in the crust to allow steam to escape.
  17. Whisk together egg and water in a small bowl.
  18. Brush the crust with the egg wash and sprinkle with the Gruyere cheese.
  19. Set the pie pan on a baking sheet to catch any drips.
  20. Bake until the crust is golden and the filling is bubbly, about 45 to 50 minutes.
  21. Cover the crust with foil loosely if it is browned before the filling is hot.
  22. Let cool to room temp before serving.

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