Tomato Cobbler with Gruyere Crust

This wonderful recipe, adapted from Martha, finally put a good dent in my cherry tomato crop. It uses 2#, the equivalent of about 3 baskets. It's so light and fresh, excellent served warm (for the best crust), but also surprisingly good served chilled as we did last night. It was just too hot to bear turning on the oven, even for a moment to reheat.

I served this cobbler with a shaved raw vegetable salad with a drizzle of lemon juice and olive oil. Paired with a chilled glass of white wine or rose and you have a perfect Sunday lunch or a light summer dinner.

Enjoy!

Tomato Cobbler with Gruyere Crust:

Yields 1, 10" pie

1 1/4 cup brown rice flour
1/4 cup tapioca flour

1/2 cup chilled, unsalted butter, cut into cubes

1 1/2 tsp sugar
1/4 tsp xanthan gum

2 tsp fresh thyme, finely chopped

3/4 cup Gruyere cheese, grated

1/4 cup ice water

2 # cherry tomatoes (about 3 baskets)

1 TB olive oil

2 medium leeks

1 clove garlic, crushed and left whole

1/2 cup chopped basil

sea salt & freshly ground black pepper

1 large egg

1) To make the crust- In the bowl of a food processor, combine the flours, 1/2 tsp sugar, xanthan gum, & 1 tsp salt. Add the butter, 1 tsp thyme, 1/2 cup grated gruyere cheese and pulse until the mixture resembles coarse meal. With the machine running, drizzle in the ice water, 1 TB at a time, until the dough just comes together. Pat the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate until chilled, about 1 hour.

2) Preheat the oven to 375 degrees. Heat a saute pan to medium high and add the olive oil. Saute the leeks and garlic, plus the remaining 1 tsp thyme until the vegetables are translucent, about 3-5 minutes. Set aside to cool slightly. Fish out the whole garlic clove and discard. Stir in the basil.

3) In a large bowl, combine the tomatoes, remaining 1 tsp sugar, salt & pepper to taste, and remaining 2 TB flour. Toss gently to coat all of the tomatoes with the flour and sugar. Add the cooled onion mixture. Transfer mixture to a 10" diameter pie dish.

4) Roll out the chilled crust into a circle that is 1" larger in diameter than your pie dish. Place the crust over the top of the tomatoes, tucking the sides in and under to seal. Brush the top of the crust lightly with egg wash (1 egg whisked together with 1 tsp water). Sprinkle crust with remaining 1/4 cup cheese. Place pie dish on a foil lined baking sheet, to catch any drips. Bake for 45- 50 minutes until the crust is golden and juices are bubbling. Let cool for at least 20 minutes before serving. This cobbler is best served slightly warm, at room temperature, or chilled.