INGREDIENTS
1/2 cup
+ 1½ tablespoons water (I use bottled)
2 1/5 oz
unsalted butter
1/2
+ ⅛ teaspoon coarse salt
or three of freshly ground black pepper
1/2 cup
+ 2½ tablespoons all-purpose flour
3
large eggs
scant 1 cup aged shredded Gruyere cheese
8 oz
cream cheese, at room temperature
heaping ½ cup of tomato, diced small with seeds removed
1/2 tsp
fresh thyme