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1
For the crust, combine the flour, cheese, thyme, salt and sugar in the bowl of a food processor and pulse to mix.
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2
Add the butter and pulse until the mixture resembles coarse meal, 8 to 10 seconds.
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3
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.
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4
Do not process more than 30 seconds or the dough will be tough rather than tender.
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5
to test, press a small amount of the dough together, if it is crumbly add more water 1 teaspoon at a time.
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6
Form the dough into a disk about 1 inch thick, wrap in plastic wrap and chill for at least 1 hour.
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7
Preheat oven to 375*F.
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8
Lightly grease a 9 1/2 inch or 10 inch deep dish pie pan.
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9
Melt the butter in a large skillet over medium heat.
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10
Add the onion and garlic and cook, stirring occasionally until the onion is tender and aromatic, about 5 to 7 minutes.
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11
Set aside to cool slightly.
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12
Put the tomatoes in a large bowl, add the basil, flour, salt, sugar and pepper and toss gently to mix.
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13
Stir in the cooled onion mixture, then spoon into prepared pan.
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14
Roll the dough out on a floured surface to a circle that is 1 inch larger in diameter than the pie pan.
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15
Transfer the dough to the sidh, tuck the edges in around the tomatoe filling and crimp the edge.
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16
make 3 or 4 small slits in the crust to allow steam to escape.
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17
Whisk together egg and water in a small bowl.
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18
Brush the crust with the egg wash and sprinkle with the Gruyere cheese.
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19
Set the pie pan on a baking sheet to catch any drips.
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20
Bake until the crust is golden and the filling is bubbly, about 45 to 50 minutes.
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21
Cover the crust with foil loosely if it is browned before the filling is hot.
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22
Let cool to room temp before serving.
