MIXED TOMATO COBBLER WITH GRUYERE CRUST
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
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.
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Rs Ripon Shuvo
[email protected]This recipe is a must-try for any tomato lover! The cobbler is easy to make and absolutely delicious. I highly recommend it.
Malika Khan
[email protected]This cobbler is the perfect comfort food. It's warm, hearty, and delicious. I love serving it with a big scoop of vanilla ice cream.
Ansa Abid
[email protected]The Gruyère crust on this cobbler is incredible! It's so flavorful and crispy. I could eat it all by itself.
privatize everything
[email protected]I added some chopped bacon to the filling and it was amazing! This cobbler is a great way to use up leftover tomatoes.
Jeremiah Bashayi
[email protected]This cobbler was easy to make and turned out so well! The crust was flaky and the filling was flavorful. I will definitely be making this again.
Lesedi Meshe
[email protected]I'm not a big fan of tomatoes, but this cobbler was surprisingly good! The Gruyère crust was the perfect complement to the tangy filling.
CnnRScreams
[email protected]This recipe is a keeper! I've made it several times and it always turns out perfectly.
Nejii Hanokoa
[email protected]I made this cobbler for a potluck and it was a huge success! Everyone loved it.
ALISHAN TARIQ
[email protected]Can't wait to try this recipe! I've been looking for a new tomato cobbler recipe and this one looks perfect.
Sohaib Lucky
[email protected]This cobbler looks absolutely delicious! I love the combination of tomatoes and Gruyère cheese. Definitely going to give this recipe a try.
Nharna Awuah
[email protected]Tried this recipe last night and it was a disaster. The crust was soggy and the filling was bland. I followed the recipe exactly, so I'm not sure what went wrong.
Maxi Max
[email protected]Just finished making this cobbler and it turned out amazing! The crust was flaky and buttery, and the tomato filling was sweet and tangy. I served it with a scoop of vanilla ice cream and it was the perfect summer dessert.
Vickie Perez
[email protected]This tomato cobbler was a hit! The Gruyère crust was perfectly golden and crispy, and the tomato filling was bursting with flavor. I added a bit of chopped basil to the filling for a pop of freshness, and it was divine. Will definitely be making this