Mixed Tomato Cobbler With Gruyere Crust Recipes

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.

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.

Steps:

• Preheat oven to 350 degrees. Butter a 2-quart shallow baking dish or a deep pie plate; set aside.
• Place tomato wedges in a large bowl; sprinkle with cornstarch and season with salt and pepper. Toss gently to combine.
• Place flour, cornmeal, baking powder, baking soda, and 1 teaspoon salt in the bowl of a food processor; pulse to combine. Add butter and pulse until mixture looks like coarse breadcrumbs. Add egg and buttermilk, pulse a few more times until mixture comes together. If the mixture is too liquid, add more flour, a spoonful at a time. If mixture is too dry, add a few drops of buttermilk.
• Gently toss tomato mixture again and spread it over the bottom of the prepared baking dish. Drop spoonfuls of the flour mixture on top, spreading evenly with a knife, leaving some gaps so that steam can escape. Transfer cobbler to oven and bake until golden and bubbling, 45 to 60 minutes. Let cool slightly before serving.

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.

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.