Mixed Tomato Cobbler with Gruyére Crust--highly tweaked

   My weekend revolved around tomatoes.  My goal was to use as many  tomatoes as I could in all that I was baking.  Our temperatures during the night flirted with the upper 40's and as the daylight hours dwindle away, I have come to terms with another summer's end.  And did I say, we ate a huge amount of tomatoes?  I copied this recipe for Tomato Cobbler with Gruyére Crust from a Martha Stewart Living magaziine in 2002.  I was never, however, satisfied with the results.  I really liked the idea of sweet cherry tomatoes paired with a flaky, cheesy crust...

but the recipe combined the tomatoes with too much flour -- over 1/4 cup.  What was Martha thinking?  It was pasty and cloudy.   I substituted arrowroot which results in a clear, flavorless thickener, allowing the tomatoes and basil to shine. 

   Try and let the cobbler cool somewhat before eating to allow the juices to stabelize.

                    Mixed Tomato Cobbler with Gruyére Crust 
                                 adapted from Martha Stewart Living|2002

• 1 1/4 cups unbleached flour
• 2 teaspoons salt, divided
• 2 teaspoons sugar, divided
• 3/4 cup Gruyére cheese, divided
• 1/2 cup cold, unsalted butter, cubed
• 1 tablespoon olive oil
• 1 large onion, finely diced
• 3 cloves of garlic, minced
• 2 pounds assorted cherry tomatoes
• 5 teaspoons arrowroot
• 1/2 cup chopped basil
• Pinch of pepper
• 1 large egg

1.  In the bowl of a food processor, combine flour, 1/2 teaspoon salt, 1/2 teaspoon sugar and 1/2 cup Gruyére cheese.  Add the butter and process until mixture resembles coarse meal.
2.  With the machine running, add about 1/4 cup ice water, little by little through the feed tube.  Pulse.  Do not allow dough to become wet.
3.  Flatten the dough into a disc and wrap in plastic.  Refrigerate for at least one hour.
4.  Heat the olive oil in a large skillet.  Add the onion and garlic and cook until translucent and softened, stirring frequently.  Let cool.
5.  Place tomatoes in a large bowl.  Toss with the arrowroot and remaining 1 1/2 teaspoons salt, 1 1/2 teaspoons sugar, basil and pepper.  Add the cooled onion mixture to the tomatoes and toss to combine.  Transfer the mixture to a 10-inch pie dish or gratin dish.
6.  Heat the oven to 375˚F.  Roll the dough 1-inch larger that the baking dish.  Place the dough on top of the tomatoes, tucking in edges to seal.  Make several small slits in the crust and crimp the edges.  In a small bowl, mix the egg with 1 teaspoon water.  Brush the egg glaze over the crust and sprinkle crust with remaining 1/4 cup cheese.  Place the dish on a baking sheet and bake until the crust is golden, about 50 minutes.  Cool before serving.