James Beard Tomato Pie Recipe
Try this James Beard Tomato Pie Recipe. It is the best way to enjoy a classic savory pie that features a flaky biscuit-style base and a rich, herb-infused center.
Ingredients
- For the Biscuit Crust:
- 2 cups of all-purpose flour.
- 3 teaspoons of baking powder.
- 1/2 teaspoon of salt.
- 6 tablespoons of chilled unsalted butter cubed.
- 3/4 cup of whole milk or buttermilk.
- For the Savory Filling:
- 4 to 5 large ripe tomatoes, sliced 1/2-inch thick.
- 1/2 cup of fresh basil chopped.
- 1/2 cup of scallions or green onions sliced.
- 1 cup of sharp cheddar cheese shredded.
- 1/2 cup of high-quality mayonnaise.
- 1 tablespoon of lemon juice.
- Salt and black pepper to taste.
Instructions
Prep the Oven
- Preheat your oven to 200°C. Lightly grease your 9-inch pie plate with a little butter.
Drain the Tomatoes
- Arrange the tomato slices on paper towels. Sprinkle them with a little salt and let them sit for 15 minutes. Pat the tops dry to remove excess moisture.
Make the Dough
- In your large bowl, whisk the flour, baking powder, and salt. Cut in the cold butter with a fork or pastry blender until it looks like coarse crumbs.
Roll the Crust
- Stir in the milk until a soft dough forms. On a floured surface, roll out two-thirds of the dough and line the bottom and sides of your pie plate.
Layer the Flavors
- Place half of the tomatoes in the crust. Sprinkle with half of the basil and scallions. Repeat with the remaining tomatoes and herbs.
Add the Topping
- In a small bowl, mix the mayonnaise, shredded cheddar, and lemon juice. Spread this creamy mixture evenly over the top layer of tomatoes.
The Top Crust
- Roll out the remaining one-third of the dough. Cut it into strips for a lattice top or place it as a solid lid with several large steam vents cut in the center.
Bake to Golden
- Bake for 25 to 30 minutes until the crust is a deep golden brown and the filling is bubbling. Let it rest for 15 minutes before slicing.
Notes
- Drain the tomatoes. This is the most important step; if you skip salting and patting the tomatoes dry, the excess juice will make your bottom crust soggy.
- Use cold butter. Just like making biscuits, keep your butter ice-cold to ensure the crust is light, airy, and flaky.
- Fresh herbs only. James Beard was a champion of fresh ingredients. Using fresh basil and scallions provides a much brighter flavor than dried versions.
- Heirloom varieties. If available, use a mix of different colored heirloom tomatoes for a beautiful, colorful cross-section when you slice the pie.
- Don't over-mix. Handle the dough as little as possible. Over-working it will develop too much gluten and make the biscuit base tough.
- Add a spice. A tiny pinch of cayenne pepper in the mayonnaise mixture adds a subtle, professional warmth that balances the sweet tomatoes.