James Beard's Classic Tomato Pie Recipe
If you love simple, fresh and flavorful dishes, this James Beard's Classic Tomato Pie Recipe is perfect. It uses ripe tomatoes, flaky pie crust and creamy cheese for a comforting taste.
Ingredients
- 1 unbaked 9-inch pie crust
- 3 –4 ripe medium tomatoes sliced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- ½ cup mayonnaise
- 2 tablespoons chopped fresh basil
- 1 teaspoon dried oregano optional
Instructions
Preheat Oven
- Set oven to 375°F (190°C). Preheating ensures the crust bakes evenly.
Prepare Tomatoes
- Slice tomatoes about ¼ inch thick. Sprinkle lightly with salt and set aside for 10 minutes to remove excess water.
Prepare Pie Crust
- Place the unbaked crust in the 9-inch pie pan. Prick the bottom lightly with a fork to prevent bubbling.
Layer Cheese and Herbs
- Sprinkle half of the cheddar and Parmesan over the crust. Add half of the basil and oregano.
Layer Tomatoes
- Place tomato slices evenly over the cheese and herbs. Try not to overlap too much.
Add Remaining Cheese
- Sprinkle the remaining cheddar and Parmesan cheese over the tomatoes. This creates a creamy, cheesy top.
Spread Mayonnaise
- Dot the pie with mayonnaise in small spoonfuls. It helps keep the top moist and golden.
Bake the Pie
- Place pie in preheated oven. Bake for 35–40 minutes until crust is golden and cheese bubbles.
Cool Slightly
- Remove from oven. Let pie cool 5–10 minutes before slicing. This helps it hold shape.
Serve and Enjoy
- Cut into wedges. Serve warm or at room temperature for best taste.
Notes
- Use ripe, juicy tomatoes for best flavor.
- Remove extra water from tomatoes to prevent soggy crust.
- Sprinkle herbs between cheese layers for even flavor.
- Let pie rest before slicing to keep it neat.
- Add a pinch of paprika for extra color and taste.