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Tomato pie

James Beard’s Tomato Pie

  • Total Time: 1 hour


Units Scale

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

46 ripe tomatoes (about 1 1/2 lbs), sliced 1/4-1/2 inch thick

23 basil leaves, thinly shredded (chiffonade)

1 1/4 cups shredded cheddar cheese

1 cup real mayonnaise


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