Best 5 Tomato Cobbler With Gruyere Crust Recipes

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If you're craving a hearty and comforting dish, look no further than tomato cobbler with a Gruyère crust. This savory and delicious meal is sure to warm your soul on a chilly day. The combination of tangy tomatoes, aromatic herbs, and creamy cheese creates a flavor profile that is simply irresistible. Plus, the flaky pastry crust adds a delightful textural contrast that takes this dish over the top. Whether you're a seasoned cook or just starting out, this recipe is easy to follow and yields impressive results. So gather your ingredients, preheat your oven, and get ready to indulge in this culinary masterpiece.

Here are our top 5 tried and tested recipes!

TOMATO COBBLER WITH GRUYERE CRUST



Tomato Cobbler With Gruyere Crust image

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.

Provided by MarieRynr

Categories     Vegetable

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 20

1 tablespoon unsalted butter
1 large onion, diced
3 cloves garlic, minced
2 lbs cherry tomatoes, preferably assorted varieties,stemmed
1/2 cup chopped fresh basil
1/4 cup flour, plus
2 tablespoons flour
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
1 pinch fresh ground pepper
1 egg
1 teaspoon water
1/4 cup gruyere cheese
1 1/4 cups flour
1/2 cup gruyere cheese
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme (optional)
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup unsalted butter, cut into 1/2 inch pieces and refrigerated
2 -3 tablespoons ice water

Steps:

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

Nutrition Facts : Calories 390.6, Fat 23.1, SaturatedFat 13.9, Cholesterol 95.9, Sodium 844.1, Carbohydrate 36.6, Fiber 3.3, Sugar 6.7, Protein 10.5

MIXED TOMATO COBBLER WITH GRUYERE CRUST



Mixed Tomato Cobbler with Gruyere Crust image

Resist temptation, and allow the cobbler to cool to room temperature before serving so tomato juices have time to collect.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 11

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

Steps:

  • 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.

TOMATO COBBLER



Tomato Cobbler image

Provided by Food Network Kitchen

Time 1h45m

Yield 6 servings

Number Of Ingredients 18

3 tablespoons unsalted butter
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon chopped fresh thyme
1/8 teaspoon cayenne pepper
3 large tomatoes (about 1 3/4 pounds), cut into 1-inch chunks
1 teaspoon packed light brown sugar
Kosher salt
2 cups cherry tomatoes, halved
3 tablespoons all-purpose flour
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon granulated sugar
Kosher salt and freshly ground black pepper
6 tablespoons cold unsalted butter, thinly sliced
2/3 cup milk, plus more for brushing
2 teaspoons whole-grain mustard
1 teaspoon chopped fresh thyme

Steps:

  • Preheat the oven to 350 degrees F. Make the filling: Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly golden, about 5 minutes. Add the garlic, thyme and cayenne and cook 1 more minute. Add the chopped tomatoes, brown sugar and 1 1/4 teaspoons salt. Bring to a simmer and cook until the tomatoes just begin to soften, 4 to 5 minutes. Remove from the heat, then gently stir in the cherry tomatoes and flour. Transfer to a 2-quart baking dish and dot with the remaining 1 tablespoon butter.
  • Make the topping: Whisk the flour, baking powder, granulated sugar, 3/4 teaspoon salt, and black pepper to taste in a medium bowl. Add the butter and use a pastry cutter or your fingers to rub the butter into the flour until it resembles coarse meal with pea-size pieces of butter. Add the milk, mustard and thyme and gently mix with a fork just until a sticky dough forms, being careful not to overwork the dough.
  • Drop balls of dough over the tomato filling and brush the dough with milk. Place the cobbler on a baking sheet and bake until golden and bubbling, 50 minutes to 1 hour. Let rest 15 minutes before serving.

TOMATO COBBLER



Tomato Cobbler image

As sweet and delicious as summer's cherry tomatoes are raw, they become even more so when baked in this easy cobbler-style dish. Caramelized onion, garlic, and hot pepper reinforce the dish's savory side. A Gruyere drop-biscuit dough, spooned on top before the ensemble bakes, makes the cobbler work as a hearty side or a rustic main course.Cheese biscuits on top of the tomato filling soak up the juices.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h20m

Yield Serves 6 to 8

Number Of Ingredients 15

For the filling
1/4 cup extra-virgin olive oil
2 medium onions, thinly sliced
4 garlic cloves, thinly sliced
3 pounds cherry tomatoes
3 tablespoons all-purpose flour
1/4 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper
For the biscuit topping
2 cups all-purpose flour
2 teaspoons baking powder
Coarse salt
1 stick cold unsalted butter, cut into small pieces
1 cup grated Gruyere cheese (2 1/4 ounces), plus 1 tablespoon, for sprinkling
1 1/2 cups heavy cream, plus more for brushing

Steps:

  • Make the filling: Heat oil in a large high-sided skillet over medium heat. Cook onions, stirring occasionally, until caramelized, about 25 minutes. Add garlic, and cook until fragrant, about 3 minutes. Let cool.
  • Toss onion mixture, tomatoes, flour, and red-pepper flakes with 1 1/2 teaspoons salt and some pepper.
  • Preheat oven to 375 degrees. Make the biscuit topping: Whisk together flour, baking powder, and 1 teaspoon salt in a bowl. Cut in butter with a pastry cutter or rub in with your fingers until small clumps form. Stir in cheese, then add cream, stirring with a fork to combine until dough forms. (Dough will be slightly sticky.)
  • Transfer tomato mixture to a 2-quart baking dish (2 inches deep). Spoon 7 clumps of biscuit dough (about 1/2 cup each) over top in a circle, leaving center open. Brush dough with cream, and sprinkle with remaining tablespoon cheese. Bake until tomatoes are bubbling in the center and biscuits are golden brown, about 1 hour 10 minutes. Transfer to a wire rack. Let cool for 20 minutes.

EASY TOMATO COBBLER



Easy Tomato Cobbler image

Sweet cherry tomatoes are baked with butter and onions and topped with flaky, made-from-scratch biscuits for a delicious side to any meal.

Provided by Inspired Taste

Categories     Side Dish

Time 1h

Yield 6

Number Of Ingredients 10

3 lb cherry tomatoes
1/4 cup butter, melted
1 medium onion, sliced
1 clove garlic, thinly sliced
1 tablespoon Gold Medal™ all-purpose flour
1 teaspoon Italian seasoning
1/2 teaspoon salt
1 cup plus 2 tablespoons Original Bisquick™ mix
1/3 cup milk
1 egg beaten with 1 tablespoon water

Steps:

  • Heat oven to 375°F.
  • Cut larger tomatoes in half or fourths so that all tomatoes are similar in size. In large bowl, toss tomatoes, melted butter, onion, garlic, flour, Italian seasoning and salt. Pour into ungreased 2-quart baking dish.
  • Bake about 30 minutes or until tomatoes soften and begin to split.
  • In small bowl, stir Bisquick mix and milk. Drop by spoonfuls on top of tomatoes. Lightly brush with egg mixture.
  • Bake 15 to 20 minutes or until biscuits are golden brown.

Nutrition Facts : ServingSize 1 Serving

Tips:

  • For the best flavor, use ripe, in-season tomatoes.
  • If you don't have fresh thyme, you can use 1 teaspoon of dried thyme.
  • If you don't have Gruyère cheese, you can substitute another type of hard cheese, such as Parmesan or cheddar.
  • Be sure to preheat your oven before baking the cobbler.
  • Serve the cobbler warm, with a dollop of whipped cream or a scoop of vanilla ice cream.

Conclusion:

Tomato cobbler with Gruyère crust is a delicious and easy-to-make dish that is perfect for a summer meal. The combination of sweet tomatoes, savory cheese, and flaky crust is sure to please everyone at the table. So next time you're looking for a new recipe to try, give this one a try. You won't be disappointed!

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