Food perhaps has the richest traditions of all traditions, in part it defines a culture. The seasons preside over food traditions; the planting and harvest are the king and queen of festivities. March in Florida means my tomato vines are yielding in abundance. Having a small yard, my garden is limited to containers, I usually grow three to four pots with different varieties and one pot is always a cherry tomato (sweet 100’s my preference). If you are an experienced tomato grower you understand the dilemma of having a kitchen full of ripe tomatoes. Hence our spring tradition of tomato cobbler, our favourite cherry tomato recipe.
Mixed Tomato Cobbler With Gruyere Crust
Adapted From Martha Stewart Living March 2000
Resist temptation and allow the cobbler to cool to room temperature before serving so tomato juices have time to collect.
1) In the bowl of a food processor, combine 2 1/2 cups flour, 1 teaspoon salt, 1 teaspoon granulated sugar, and 1 cup cheese. Add 1 cup butter; process until mixture resembles coarse meal, 8 to 10 seconds.
2) 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.
3) Divide dough into two equal balls. Flatten each into a disk; wrap in plastic. Transfer to refrigerator; chill 1 hour or overnight.
4) Melt remaining tablespoon butter in a 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.
5) Place tomatoes in a large bowl toss with the remaining 1/4 cup plus 2 tablespoons flour, 1 1/2 teaspoons salt, 1 1/2 teaspoons granulated sugar, and the basil and pepper . When the onion mixture is cooled, add to the tomato mixture and toss to combine. Transfer mixture to a deep 9 1/2- or 10-inch pie dish. Set aside.
6) Heat oven to 375 degrees. Roll out half the dough into a circle 1 inch larger than the pie dish. Remaining dough may be frozen up to 1 month. Transfer rolled dough to top of dish; tuck in edges to seal make 3 to 4 small slits in crust; form a decorative edge if desired. In a 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 baking sheet to catch drips; bake until crust is golden and insides are bubbling, about 50 minutes. Let cobbler cool before serving. Note I like this pie best when it is still warm, makes a great side dish.
Additional notes for recipe:
If tomatoes are extremely juicy add more flour.
If the tomatoes don’t seem sweet add a bit more sugar.
Short on basil, us a combination of parsley, thyme and oregano.
A low casserole dish works better than a pie pan to contain the bubbling juices.
As a reminder; If you live in the northern climes now is the time to buy your tomato seeds, I like the vast offerings of “Totally Tomatoes”.
Related Tags: tomato, cherry tomato, pie, gruyere cheese, pie crust, tradition, martha stewart, recipe, totally tomatoes