JAME'S BEARD TOMATO PIE
Jame's Beard Tomato Pie
- 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, sliced 1/4-1/2 inch thick
- 2-3 basil leaves, thinly shredded (chiffonade)
- 1 1/4 cups shredded cheddar cheese
- 1 1/2 cups 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.
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 serving this with a tossed green salad. Then it's just like a bacon, lettuce, 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...