Best Tomato Gruyère Melts Recipes

MIXED TOMATO COBBLER WITH GRUYERE CRUST

Steps:

• In the bowl of a food processor, combine 2 1/2 cups flour, 1 teaspoon salt, 1 teaspoon granulated sugar, and 1 cup Gruyere cheese. Add 1 cup butter; process until mixture resembles coarse meal, 8 to 10 seconds.
• 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.
• Divide dough into two equal balls. Flatten each into a disk; wrap in plastic. Transfer to refrigerator; chill 1 hour.
• Melt remaining tablespoon butter in 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.
• Place tomatoes in a large bowl. Toss with remaining 1/4 cup plus 2 tablespoons flour, 1 1/2 teaspoons salt, and 1 1/2 teaspoons granulated sugar, and basil and pepper. When onion mixture is cooled, add to tomato mixture, and toss to combine. Transfer mixture to a deep 9 1/2- or 10-inch pie dish. Set aside.
• Heat oven to 375 degrees. Roll out half the dough into a circle 1 inch larger than pie dish. Remaining dough may be frozen up to 1 month. Transfer rolled dough to top of dish; tuck in edges to seal. Make three to four small slits in crust; form a decorative edge if desired. In 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 to catch drips; bake until crust is golden and insides are bubbling, about 50 minutes. Let cobbler cool before serving.

TOMATO GRUYèRE MELTS

Steps:

• Preheat oven to 375°F.
• Toast muffins until golden. Put 1 slice tomato on top of each muffin half and season with salt and pepper. Bake on a baking sheet in middle of oven until tomatoes are softened, 17 to 20 minutes.
• Stir together cheese, basil, bread crumbs, and garlic and season with salt and pepper. Mound cheese mixture on top of tomatoes and bake until melted, about 5 minutes.

SLOW-ROASTED TOMATO & GRUYèRE TART

Steps:

• Heat oven to 140C/120C fan/gas 1. Arrange the tomatoes over a baking sheet, cut-sides up. Brush lightly with oil and put a little basil on top of each. Bake for 1½ hrs until tomatoes are semi-dried. Remove from the oven and increase the heat to 190C/170C fan/gas 5.
• To make the pastry, tip the flour into a food processor with the butter and whizz until the mixture resembles fine breadcrumbs. Add cheese and 2-3 tbsp cold water and pulse until the dough comes together. Turn out onto a lightly floured surface and briefly knead.
• Roll out the pastry and line a 25cm flan tin, there's no need to trim off the excess at this stage. Line the pastry with greaseproof paper and fill with baking beans. Bake for 15 mins, then remove the paper and beans and continue cooking until crisp and light golden. Using a small, sharp knife, carefully trim off excess pastry.
• Spread the pesto over the base of the pastry case. Lightly whisk the eggs, then whisk in the cream and milk. Season with salt and pepper, then stir in the grated cheese. Pour into the pastry case and arrange the tomatoes over the top, cut-sides up. Scatter with olives and bake for 25-30 mins until puffed and golden, then leave to cool slightly before serving.

TOMATO COBBLER WITH GRUYERE CRUST

Steps:

• 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.