Tomato Cobbler With Gruyere Crust - cooking recipe

Ingredients

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
GRUYERE CRUST
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

Preparation

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.