Mixed Tomato Cobbler With Gruyere Crust Recipe

Back to Mixed Tomato Cobbler with Gruyere Crust All Reviews for Mixed Tomato Cobbler with Gruyere Crust - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Mixed Tomato Cobbler with Gruyere Crust Recipe Summary Servings: 8

Ingredients Ingredient Checklist 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

Gallery Mixed Tomato Cobbler with Gruyere Crust

Recipe Summary Servings: 8

Gallery

Mixed Tomato Cobbler with Gruyere Crust     

Mixed Tomato Cobbler with Gruyere Crust

Mixed Tomato Cobbler with Gruyere Crust

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

• 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

Directions

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.

Reviews (6)

 Add Rating & Review     58 Ratings   5 star values:        14    4 star values:        22    3 star values:        14    2 star values:        5    1 star values:        3        

Reviews (6)

Add Rating & Review     58 Ratings   5 star values:        14    4 star values:        22    3 star values:        14    2 star values:        5    1 star values:        3       

Add Rating & Review

58 Ratings 5 star values: 14 4 star values: 22 3 star values: 14 2 star values: 5 1 star values: 3

58 Ratings 5 star values: 14 4 star values: 22 3 star values: 14 2 star values: 5 1 star values: 3

58 Ratings 5 star values: 14 4 star values: 22 3 star values: 14 2 star values: 5 1 star values: 3

• 5 star values: 14 4 star values: 22 3 star values: 14 2 star values: 5 1 star values: 3

  Martha Stewart Member     Rating: 5 stars       04/04/2019   This is a go to recipe for me. I have been making it since 2000. I bring to BBQs and all my friends love it.  
  
  Martha Stewart Member     Rating: 5 stars       08/25/2018   I've been making this nearly every year since 2000 (I have the entire issue saved!) and have never deviated from the recipe until this year. I decided to add a little arugula to the basil mix and it turned out superb. Thought about adding chard too. The key is to let. it. cool. completely.  
  
  Martha Stewart Member     Rating: Unrated       09/18/2013   Every year I wait for late summer when we have an abundance of cherry tomatoes to make this. It's always part of our fall "garden dinner."  
  
  Martha Stewart Member     Rating: Unrated       08/24/2008   The onion mixture that you made in step #4. We LOVE this recipe, it's easy to make and always tastes delicious!  
  
  Martha Stewart Member     Rating: Unrated       07/23/2008   This is an absolutely fabulous dish - quite beautiful with the different colored tomatoes. I've been making it for years after seeing it on Martha and guest Oprah prepare this dish. Everybody just loves it and it's really quite simple. It's great to bring for potlucks or picnics because it's best served at room temperature.  
  
  Martha Stewart Member     Rating: Unrated       07/08/2008   what onion mixture do i add?  
  

  Martha Stewart Member

  Rating: 5 stars 04/04/2019

This is a go to recipe for me. I have been making it since 2000. I bring to BBQs and all my friends love it.

Rating: 5 stars

Rating: 5 stars 08/25/2018

I’ve been making this nearly every year since 2000 (I have the entire issue saved!) and have never deviated from the recipe until this year. I decided to add a little arugula to the basil mix and it turned out superb. Thought about adding chard too. The key is to let. it. cool. completely.

Rating: Unrated 09/18/2013

Every year I wait for late summer when we have an abundance of cherry tomatoes to make this. It’s always part of our fall “garden dinner.”

Rating: Unrated

Rating: Unrated 08/24/2008

The onion mixture that you made in step #4. We LOVE this recipe, it’s easy to make and always tastes delicious!

Rating: Unrated 07/23/2008

This is an absolutely fabulous dish - quite beautiful with the different colored tomatoes. I’ve been making it for years after seeing it on Martha and guest Oprah prepare this dish. Everybody just loves it and it’s really quite simple. It’s great to bring for potlucks or picnics because it’s best served at room temperature.

Rating: Unrated 07/08/2008

what onion mixture do i add?

All Reviews for Mixed Tomato Cobbler with Gruyere Crust

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Mixed Tomato Cobbler with Gruyere Crust

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest