SHF Heirloom Tomato & Gruyere Cobbler

• 1 1/2 cup all-purpose flour plus
• 2 TBS all-purpose flour
• 1 1/2 tsp coarse salt
• 2 tsp sugar
• 3/4 cup Gruyere cheese
• 1/2 cup cold unsalted butter plus
• 1TBS cold unsalted butter cut in pieces
• 1 large yellow onion diced
• 3 garlic cloves finely minced
• 2 lb small heirloom tomatoes (yellow pear, red fig, black plum and Togo trifle)
• 1/4 cup chopped fresh basil
• 1 pinch freshly-ground black pepper
• 1 large egg
-In the bowl of a food processor, combine 1 1/4 cups flour, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1/2 cup Gruyere cheese. Add 1/2 cup butter; process until mixture resembles coarse meal, 8 to 10 seconds.
- With machine running, pour about 1/8 cup ice water, 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 water, 1 teaspoon at a time.
- Flatten dough into a disk; wrap in plastic. Transfer to refrigerator; chill 1 hour. Keep dough cool until ready to bake
-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, and cool slightly.
- Place tomatoes in a large bowl. Toss with remaining 1/4 cup plus 2 tablespoons flour, 1 teaspoon salt, 1 1/2 teaspoons sugar, and the basil and pepper. Add onion mixture, and toss to combine. Transfer mixture to a deep 9-inch pie dish. Set aside.
- Heat oven to 375 degrees. Roll out dough into a circle 1 inch larger than pie dish. Transfer rolled dough to top of dish; tuck in edges to seal, forming a decorative edge, if desired. Cut four 1-inch slits in crust.
- 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 a baking sheet lined with aluminum foil to catch drips. Bake until crust is golden and inside is bubbling, about 50 minutes. Let cobbler cool before serving.


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