TOMATO GRUYèRE MELTS
Categories Sandwich Cheese Tomato Bake Kid-Friendly Fall Fontina Gourmet Small Plates
Yield Serves 2
Number Of Ingredients 6
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.
GRUYèRE AND TOMATO SALAD
This is something I grew up with, a dish my grandmother and mom always served family-style. For me, this combination-a fluffy, snowy mountain of shaved Gruyère with sliced sweet-tart tomato-is home. In Alsace, we sometimes mixed wine vinegar with honey and spices for the dressing, but sherry vinegar has a similar nuanced sweetness that works very well here.
Yield Serves 4
Number Of Ingredients 7
Steps:
- Grate the Gruyère on the large holes of a box grater directly over a large serving plate. Cut the tomato in half from top to bottom, remove the core, then cut crosswise into 1/2-inch-thick slices. Arrange the tomato half-moons in a circle around the mound of cheese.
- Sprinkle the onion and parsley all over the cheese, then season everything with a pinch of salt and generous grindings of black pepper. Drizzle the oil, then the vinegar, all over the salad and serve immediately.
TOMATO COBBLER WITH GRUYERE CRUST
I am posting this recipe so that I don't lose it. It sounds interesting and delicious, and I plan on trying it out soon. I got it from the book "Celebrate The Rain", a Junior League of Seattle Book. In the recipe is says to "resist temptation and allow the cobbler to cool to room temperature before serving so that the tomato juices will collect." It also says is would be delicious served for a brunch with scrambled egg and sugar roasted bacon, or for dinner as an accompaniement to roasted meat or chicken. the crust dough can be made a day in advance.
Provided by MarieRynr
Categories Vegetable
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 390.6, Fat 23.1, SaturatedFat 13.9, Cholesterol 95.9, Sodium 844.1, Carbohydrate 36.6, Fiber 3.3, Sugar 6.7, Protein 10.5
MIXED TOMATO COBBLER WITH GRUYERE CRUST
Resist temptation, and allow the cobbler to cool to room temperature before serving so tomato juices have time to collect.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 11
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.
SMOKY TOMATO SOUP WITH GRUYERE TOASTS
This is a very nice, creamy tomato soup recipe from Food and Wine Magazine. I like to make it in the summer with tomaotes from my garden. The gruyere toasts really make this recipe special, but the soup is delicious on its own. I especially like that it's a simple, quick soup with great flavor. Enjoy!
Provided by LifeIsGood
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a soup pot, melt the butter in the oil. Add the onion and garlic and cook over medium-high heat until tender, about 5 minutes. Add the paprika and cook until it gets fragrant, about 30 seconds. Add the tomatoes, water, thyme and bay leaf, then season with salt and pepper to taste. Bring to a boil. Cover and simmer until the tomatoes start breaking down, about 15 minutes. Discard the thyme sprig and bay leaf.
- Preheat the broiler. In a blender, puree the soup in batches. Strain the soup back into the pot - pressing on the solids (use a strainer with larger holes. This just separates out the bits of tomato skin/seeds that didn't blend.) Stir in the cream and season with salt and pepper again, to taste.
- Meanwhile, put the baguette slices on a baking sheet and broil 6 inches away from the heat until lightly toasted on both sides, about 2 minutes total. top the toasts with the Gruyere and broil for about 30 seconds more, until the cheese gets bubbly.
- ladle the soup into bowls and serve with the Gruyere toasts. Enjoy!
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