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.
Pies are supposedly the next dessert trend - what do you think? For me, I like a good pie. Fruit pie, cream pie, custard pie, there's so many out there but most would probably think of something sweet first, right? I know I do. However, when my friend Cathy prepared and brought this James Beard’s Tomato Pie to share at a recent get together, I've opened up to savory pies. Sure, there's always savory quiches but this was different. Made with a buttermilk biscuit crust, layers of fresh basil and tomatoes are topped with cheese and mayonnaise before baking to perfection. Stick with me here, especially those who are anti-mayo! This is a savory pie I'm still craving days later. Yes, it's that good!... 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...