Cherry Tomato “Pie” with Gruyere Crust
(Courtesy of the Editors of Martha Stewart Living, The Martha Stewart Living Cookbook, Clarkson Potter Publishers)
Makes one 10-inch pie, serves 8
- 2 ¾ cups plus 2 tablespoons all-purpose flour
- 2 ½ teaspoons kosher salt
- 2 ½ teaspoons sugar
- 1 ¼ cups grated Gruyere cheese
- 1 cup (2 sticks) plus 1 tablespoon cold unsalted butter, cut into pieces
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 pounds assorted cherry tomatoes
- ½ cup chopped fresh basil leaves
- Pinch of freshly ground black pepper
- 1 large egg
- ¼ cup ice water
- In the bowl of a food processor, combine 2 ½ cups flour, 1 teaspoon salt, 1 teaspoon sugar, and 1 cup grated cheese. Add 1 cup butter pieces; process until mixture resembles coarse meal, 8 to 10 seconds. With machine running, gradually pour ¼ cup of ice water through the feed tube. Pulse until dough holds together without becoming wet or sticky; do not process more than 30 seconds. To test, squeeze a small amount of the mixture 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 wrap. Chill 1 hour.
- Melt remaining tablespoon butter in a large skillet over medium heat. Add onion and garlic. Cook, stirring occasionally, until translucent and softened, about 8 minutes. Transfer to a bowl to cool slightly.
- Place tomatoes in a large bowl. Toss with remaining ¼ cup plus 2 tablespoons flour, 1½ teaspoons salt, and 1½ teaspoons sugar, and the basil and pepper; when the onion mixture is cooled, add to tomato mixture; toss to combine. Transfer the mixture to a deep 9- or 10-inch pie plate. Set aside.
- Preheat the oven to 375°F. Roll out half the dough into a circle 1 inch larger than the pie plate. (The remaining dough may be frozen up to 2 months for later use.) Transfer rolled dough to top of plate; tuck in edges to seal. Make 3 to 4 small slits in the top crust; form a decorative edge.
- In a small bowl, mix the egg with 1 teaspoon water for an egg wash. Brush the egg wash over the crust; sprinkle the crust with the remaining ¼ cup of grated cheese. Place the pie plate on a baking sheet to catch drips; bake until the crust is golden and the insides are bubbling, about 50 minutes. Bring to room temperature, and serve.