Pies are supposedly the next dessert trend – what do you think? As for me, I like a good pie. Fruit pie, cream pie, custard pie, there are so many out there but most would probably think of something sweet first, right? I know I do. However, when my friend Cathy prepared and brought this James Beard’s Tomato Pie to share at a recent get-together, I’ve opened up to savory pies.
Sure, there are always savory quiches but this was different. Made with a buttermilk biscuit crust, layers of fresh basil and tomatoes are topped with cheese and mayonnaise before baking to perfection. Stick with me here, especially those who are anti-mayo! This is a savory pie I’m still craving days later. Yes, it’s that good!…
So you have biscuits, tomato, mayo and cheese. Just as is, it’s pretty delicious. But when I make this, I’ll be adding some crumbled bacon and serve this with a tossed green salad. Then it’s just like a bacon, lettuce, and tomato sandwich in pie form! (With the lettuce as part of the salad, that is.)
The recipe is ridiculously easy and since it’s from Ruth Reichl, former editor-in-chief of Gourmet magazine, you know it’s going to be amazing…
James Beard’s Tomato Pie
The Key Ingredients in a Great Tomato Pie
The charm of the tomato pie is in its unadulterated, genuine ingredients. But the play is not merely on the choice of ingredients but on their symphony.
- Tomatoes: Choose juicy, locally-sourced tomatoes, which are sun-ripened to perfection. Their vibrant hues and natural sweetness are the pie’s heart.
- Herbs: Fresh basil, rosemary, oregano, and thyme create a bouquet of flavors, each note singing in harmony with the tomatoes.
- Cheeses: Experiment with mozzarella, cheddar, feta, and parmesan. Each cheese adds a distinct personality to the pie.
- Crust: A pie’s soul is its crust. A blend of buttery richness and crispy texture ensures the pie stands tall and proud.
A Bit About James Beard
Who was James Beard?
James Beard wasn’t just a chef; he was an icon in the world of American cuisine. Born in 1903, Beard’s love for food was evident from his childhood, and his journey took him from a humble home cook to a celebrated chef, author, and TV personality.
His Culinary Achievements
Beard’s influence in the culinary world is still felt today. With numerous cookbooks to his name and a television show that brought gourmet cooking to the American living room, he truly transformed the way America eats. His legacy is further cemented by the James Beard Foundation Awards, which celebrates excellence in cuisine.
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James Beard’s Tomato Pie
- Total Time: 1 hour
Ingredients
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup unsalted butter
2 tablespoons fresh parsley, minced
3/4 cups buttermilk
4–6 ripe tomatoes (about 1 1/2 lbs), sliced 1/4-1/2 inch thick
2–3 basil leaves, thinly shredded (chiffonade)
1 1/4 cups shredded cheddar cheese
1 cup real mayonnaise
Instructions
Preheat the oven to 375 degrees.
Begin by making the biscuit crust. Combine flour, baking powder, baking powder and salt
Cut in the butter until it’s the size of peas, and add parsley.
Stir in buttermilk until the dough holds together, turn out onto a floured surface and knead a few minutes. Pat it into the bottom and sides of a 9 inch pie pan.
Cover the biscuits with tomato slices then sprinkle with salt and pepper. Sprinkle the basil over the tomatoes.
Combine the cheese and mayonnaise in a small bowl and spread the mixture on top of the tomatoes.
Bake in preheated oven for about 35 minutes, or until it is golden brown. Remove and allow to rest for at least 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Keywords: tomato pie
Garnishing & Serving: Elevating the Experience
Post-baking, sprinkle fresh herbs or even a drizzle of olive oil. Cutting the pie after letting it rest ensures intact, beautiful slices. A fresh arugula salad or roasted veggies can be great accompaniments.
Drink Pairings: Elevating the Tomato Pie Experience
The hearty tomato pie, with its melange of flavors, pairs magically with an array of beverages. A full-bodied red wine or even a crisp sauvignon blanc can accentuate the pie’s flavors. For teetotalers, a herb-infused sparkling water or even a robust iced coffee could be delightful accompaniments.
Frequently Asked Questions About the Infamous Tomato Pie
1. Can I use store-bought pie crust for this recipe? Absolutely! While a homemade crust has its charm, a high-quality store-bought version can work wonders, especially when pressed for time.
2. Which variety of tomato works best? Heirloom tomatoes, with their rich flavor profile, are a top choice. However, Roma or even Beefsteak tomatoes, when ripe, can be equally effective.
3. Can I add other vegetables to the pie? Certainly! Thinly sliced bell peppers, zucchini, or even caramelized onions can introduce beautiful flavor variations.
4. How do I store leftover tomato pie? Cover the pie with aluminum foil or store in an airtight container. Refrigerate and consume within 2-3 days for best taste.
5. Can I freeze the tomato pie? While freezing is possible, it might affect the texture of the tomatoes and crust. It’s recommended to consume the pie fresh for the best experience.
6. Are there any vegan alternatives? Absolutely! Use vegan cheeses and a dairy-free crust to make this pie vegan-friendly.
In Conclusion: A Dish Beyond Time
The tomato pie, especially James Beard’s rendition, stands as an emblem of culinary excellence. It’s not just food; it’s an experience, a journey through time and flavors. Its rich history, combined with Beard’s expertise, offers a dish that is both comforting and gourmet.
I just hate the idea of buying a premade crust, but I am really handicapped… I just suck at pie doughs. Yours looks fantastic, I am daring to dream
What a great looking pie!!
I just love it, especially with the basil leaves in it.
My husband is crazy over tomatoes and I am sure he will love this. Your pictures look amazing-thanks for posting this savory recipe-yum!
How many pounds of tomatoes do you think you used? I have some beautiful farm stand tomatoes that would be perfect, but no way would 6 of them fit in a 9" pie pan with all the other ingredients.
I have to admit, this combo did not sound tasty to me – and I love mayo – but I'll take your word for it.
Kelly, I wasn't sure what to expect either when I got a slice, but if you like BLT sandwiches, you'll definitely like this pie (with the addition of bacon).
Julia, I want to say it was about 1 1/2lbs and I've updated the recipe to reflect it. Thanks for asking!
I'd be thrilled if pie were the next trend, it's my favorite dessert!
This looks like a great dish to showcase my garden tomatoes. Last year I branched out and made the scalloped tomatoes on your blog, this year it may be this pie!
I love tomato pie! People always look at me funny when I say tomato pie but it is just so delicious…I discovered it about 2 years ago and have been making it ever since!
Tomato pie! A southern staple! We may not be the healthiest group but we know good food! Good food and happiness go together!
Tomato pie is one of my favorite things to eat in the summer. Yours looks DIVINE!!!!
Looks delicious! Too bad my boyfriend does not like tomatoes…I'll have to make it when he's not around! 🙂
I love this pie, but I make a few changes. First, I use a premade crust. Brush it with egg white before baking and it won't get soggy from the tomatoes. Next, I slice the tomatoes, salt them and place over a cooling rack over my sink to get rid of some of the water in the tomatoes. In addition to the tomatoes and basil, I add a layer of sliced spring onions (green parts also). My topping is a cup of shredded sharp cheddar cheese and a cup of shredded mozzerella cheese mixed with a cup of mayonnaise. It is sooooooo yummy!! I would probably love yours also but I am definitely "dough challenged".
This recipe was outstanding. A very easy dough to make and the rest of the recipe is simple as pie! Will make again and again. Got rave reviews. I first read this recipe in Ruth Reichl's book "A Kitchen Year" and again on this site. Hd to make it, it sounded so good….and it was!
★★★★★
I have tried several different recipes for tomato pie, but this one is my favorite by far. I add a little pepper to the biscuit crust.
The recipe was easy to follow, and the end result was impressive. It’s the perfect summer recipe to use up garden tomatoes, I can’t recommend this enough.
★★★★★