Tomato Gruyère Melts Recipes

TOMATO TART WITH GRUYERE CHEESE

Steps:

• Mix flour and salt in a food processor. Add the butter in small pieces and mix into a crumbly dough. Add ice-cold water 1 teaspoon at a time until dough forms a ball. Wrap in plastic wrap and refrigerate for 15 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Roll out pastry dough on a lightly floured surface so it generously fits in a 9-inch tart pan with a removable bottom. Line tart pan with the dough in such a way that extra dough is sticking out 1/3-inch over the edge of the pan.
• Brush dough lightly with mustard and sprinkle with Gruyere cheese. If tomatoes are very juicy, drain some of the liquid. Arrange tomato slices like roof tiles on the cheese.
• Bake in the preheated oven until crust is solid, about 40 minutes.
• Combine parsley, oregano, garlic, and olive oil in a small bowl. Remove tart from oven and brush with herb mixture while still hot. Serve warm or reheat in a microwave oven.

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 TART

Steps:

• Place the flour, salt and butter into a food processor and pulse until in small pea-size.
• With the motor running, add the egg yolk and then add the water until the dough begins to combine. Place the dough onto a cutting board and roll into a ball, then flatten into a round disc shape. Wrap in plastic wrap and place in the refrigerator for 30 minutes.
• Preheat the oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper in preparation for the crust.
• While the dough is chilling, slice the tomatoes and place in a medium size bowl.
• Make the dressing for the tomatoes: combine the parsley, basil, garlic, thyme, 1 teaspoon salt, and 1 teaspoon pepper in a food processor until minced. While the motor is running, pour the olive oil into the mixture until combined. Pour the mixture over the tomatoes.
• Gently toss the tomatoes with the dressing and then set aside.
• On a well-floured board, roll the dough out to an 10 x 10-inch square and transfer it to the prepared sheet pan.
• Trim the rolled out dough so that it resembles a square, but don't be afraid to leave it looking rustic.
• Place a second sheet pan on top of the rolled out dough and place in the oven for 15 minutes. Then, remove the second pan, poke the dough with a fork and return to the oven for 8-10 minutes. Remove from the oven when golden brown. Let cool for 15 minutes.
• Reduce the oven temperature to 375 degrees Fahrenheit. Brush the Dijon mustard on the crust.
• Leave about 1/2 - 1 inch of an edge without Dijon mustard.
• Sprinkle half of the Gruyere on top of the Dijon mustard. Then sprinkle the Parmesan (reserve 2 tablespoons) on top of the Gruyere.
• Place the tomatoes in overlapping rows on top of the cheese.
• Spoon any extra dressing on top of the tomatoes. Sprinkle the remaining Gruyere and Parmesan on top of the tomatoes.
• Bake for 30 minutes.
• Cool slightly, cut into squares and serve warm or at room temperature. Serve with a small green salad and glass of crisp white wine or rosé.

SMOKY TOMATO SOUP WITH GRUYERE TOASTS

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!

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.