Mixed Tomato Cobbler with Gruyére Crust
adapted from Martha Stewart Living|2002
• 1 1/4 cups unbleached flour
• 2 teaspoons salt, divided
• 2 teaspoons sugar, divided
• 3/4 cup Gruyére cheese, divided
• 1/2 cup cold, unsalted butter, cubed
• 1 tablespoon olive oil
• 1 large onion, finely diced
• 3 cloves of garlic, minced
• 2 pounds assorted cherry tomatoes
• 5 teaspoons arrowroot
• 1/2 cup chopped basil
• Pinch of pepper
• 1 large egg
1. In the bowl of a food processor, combine flour, 1/2 teaspoon salt, 1/2 teaspoon sugar and 1/2 cup Gruyére cheese. Add the butter and process until mixture resembles coarse meal.
2. With the machine running, add about 1/4 cup ice water, little by little through the feed tube. Pulse. Do not allow dough to become wet.
3. Flatten the dough into a disc and wrap in plastic. Refrigerate for at least one hour.
4. Heat the olive oil in a large skillet. Add the onion and garlic and cook until translucent and softened, stirring frequently. Let cool.
5. Place tomatoes in a large bowl. Toss with the arrowroot and remaining 1 1/2 teaspoons salt, 1 1/2 teaspoons sugar, basil and pepper. Add the cooled onion mixture to the tomatoes and toss to combine. Transfer the mixture to a 10-inch pie dish or gratin dish.
6. Heat the oven to 375˚F. Roll the dough 1-inch larger that the baking dish. Place the dough on top of the tomatoes, tucking in edges to seal. Make several small slits in the crust and crimp the edges. In a small bowl, mix the egg with 1 teaspoon water. Brush the egg glaze over the crust and sprinkle crust with remaining 1/4 cup cheese. Place the dish on a baking sheet and bake until the crust is golden, about 50 minutes. Cool before serving.