Giant White Tomatoes
Stuffed with Grilled Portobello Mushrooms
1 cup sliced portobello mushrooms (domestic or imported)
2 tsp. olive oil
1 T. minced shallots
1/4 tsp. chopped fresh rosemary or pinch dried
1/4 tsp. chopped fresh thyme or pinch dried
4 perfectly ripe Giant White tomatoes
1/4 cup fresh grated Parmesan cheese
1 handful mixed baby greens
Preparation - Directions:
1. To make the crust: In the bowl of a food processor, combine the flour, sugar, and salt. Add the butter and pulse the mixture until it resembles coarse crumbs, about 10 seconds. Add the sharp cheddar cheese and thyme, and pulse until just combined. With the machine running, add the ice water through the feed tube in a slow and steady stream, a little bit at a time until the dough just comes together. The dough should not be wet or sticky. If the dough is too dry and does not hold together, add a little more water.
2. Turn the dough out onto a clean work surface. Wrap in plastic wrap, shaping it into a flattened disk. Chill for at least 1 hour.
3. Place an oven rack in the middle position. Preheat the oven to 375*F. Line a baking sheet with parchment paper or a nonstick silicone baking mat; set aside.
4. To make the filling: Heat the olive oil in a medium skillet over medium heat. Add the onion, shallots, and garlic and saute until tender, 5 to 6 minutes. Remove from the heat and set aside to cool.
5. In a large bowl, toss the tomatoes with the flour, sugar, salt, and pepper until well coated. Add the onion mixture and toss until well combined. Pour the tomato mixture into a 10-inch pie plate; set aside.
6. On a lightly floured work surface, roll out the chilled dough to a 12-inch round. Place it on top of the tomato mixture and tuck any overhanging dough underneath. Brush the top with the egg wash and sprinkle with the Jarlsberg cheese. Use a knife or scissors to cut a vent in the crust. Set the pie plate on the prepared baking sheet and bake, rotating the sheet about two-thirds of the way through the baking time, until the crust is golden brown and the juices are bubbling, 45 to 55 minutes. Let cool completely before serving.
Makes one 10-inch cobbler, serves 12