Can I make Tasty James Beard’s Tomato Pie ahead of time?

Yes. You can prepare the crust dough up to one day in advance and store it in the refrigerator. The tomatoes can also be sliced and drained ahead of time. For the best texture and flavor, assemble and bake the pie shortly before serving.

How do I prevent Tasty James Beard’s Tomato Pie from becoming soggy?

The most important step is removing excess moisture from the tomatoes. Place the tomato slices on paper towels and let them drain for 15 to 20 minutes before assembling the pie. Pre-baking the crust for about 10 minutes can also help maintain a crisp base.

What type of cheese works best in Tasty James Beard’s Tomato Pie?

Sharp cheddar cheese is the traditional choice because it provides a bold flavor that complements the tomatoes. However, Gruyère, Monterey Jack, Colby, or a blend of cheeses can also be used successfully.

Can I freeze Tasty James Beard’s Tomato Pie?

While it is possible to freeze the pie, the texture may change slightly after thawing because tomatoes contain a high amount of water. If freezing, wrap the cooled pie tightly and store it for up to 2 months. Reheat in the oven for the best results.

Tasty James Beard’s Tomato Pie – Easy Classic Recipe

Name: Tasty James Beard’s Tomato Pie
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/3 cup unsalted butter, cold and cubed; 2 tablespoons fresh parsley, finely chopped; 3/4 cup buttermilk; 4 to 6 ripe tomatoes, about 1 1/2 pounds, sliced 1/4 to 1/2 inch thick; 2 to 3 fresh basil leaves, thinly sliced; 1 1/4 cups shredded cheddar cheese; 1 cup real mayonnaise; 1/2 teaspoon black pepper

Description

Tasty James Beard’s Tomato Pie is a savory summer tomato pie made with ripe tomatoes, fresh basil, cheddar cheese, mayonnaise, and a tender homemade buttermilk crust.

Ingredients

Scale

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup unsalted butter, cold and cubed
2 tablespoons fresh parsley, finely chopped
3/4 cup buttermilk
4 to 6 ripe tomatoes, about 1 1/2 pounds, sliced 1/4 to 1/2 inch thick
2 to 3 fresh basil leaves, thinly sliced
1 1/4 cups shredded cheddar cheese
1 cup real mayonnaise
1/2 teaspoon black pepper

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Instructions

Preheat the oven to 375°F.
In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.
Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the fresh parsley.
Add the buttermilk gradually and mix until a soft dough forms.
Turn the dough onto a lightly floured surface and knead gently for a few minutes.
Press the dough evenly into a 9-inch pie pan to form the crust.
Arrange the tomato slices over paper towels and let them drain for 15 to 20 minutes.
Layer the drained tomato slices inside the crust and season with black pepper.
Sprinkle the sliced basil over the tomatoes.
In a small bowl, mix the shredded cheddar cheese and mayonnaise until well combined.
Spread the cheese mixture evenly over the tomato layer.
Bake for 35 to 45 minutes, or until the top is golden brown and bubbly.
Let the tomato pie rest for at least 15 minutes before slicing and serving.

Notes

Drain the tomato slices well before baking to prevent a soggy crust.
Use ripe, firm tomatoes for the best flavor and texture.
Sharp cheddar gives the pie a stronger savory flavor.
The crust dough can be made one day ahead and stored in the refrigerator.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat slices in a 325°F oven for 10 to 15 minutes.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Savory Pie
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 3g
Sodium: 390mg
Fat: 21g
Saturated Fat: 7g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 6g
Cholesterol: 35mg