Rustic James Beard's Tomato Pie: A Summer Favorite (Print Version)

Savor James Beard's Tomato Pie, a rustic, flavorful classic. Juicy tomatoes, creamy cheese, and a flaky crust make this a summer must-have.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: American Southern
Dietary: Vegetarian

# Ingredients:

→ Pie Base

01 - 1 (9-inch) pre-baked pie crust, cooled

→ Tomato Filling

02 - 3-4 large ripe summer tomatoes (beefsteak or heirloom), about 2 lbs
03 - 1/2 cup full-fat mayonnaise
04 - 1 cup sharp cheddar cheese, freshly grated
05 - 1/2 cup Parmesan cheese, freshly grated

→ Flavor Layers

06 - 1/2 cup fresh basil leaves, torn or roughly chopped
07 - 1/2 small yellow onion, very thinly sliced

→ Seasonings & Spices

08 - Salt, to taste
09 - Freshly ground black pepper, to taste

# Instructions:

01 - First things first, get that pie crust ready for your James Beard's Tomato Pie. If it's store-bought, make sure it’s fully pre-baked according to package directions and cooled. This is crucial, hon, to prevent a soggy bottom later. While that's cooling, grab those beautiful tomatoes. Slice them about 1/4 inch thick – I find a serrated knife works wonders here to get clean cuts without squishing them. Lay them out on a few layers of paper towels, sprinkle with a little salt, and let them sit for about 20-30 minutes. This draws out excess moisture, which is key for a firm, delicious James Beard's Tomato Pie, trust me on this one!
02 - While your tomatoes are doing their thing, let's get the cheesy magic happening. In a medium bowl, combine the mayonnaise, grated sharp cheddar, and Parmesan cheese. Give it a good stir until everything is well combined and looks like a thick, creamy spread. I like to add a pinch more salt and pepper here, too – remember, layers of seasoning make for a truly flavorful James Beard's Tomato Pie. This mixture is what gives the pie its incredible richness and keeps those tomatoes from going rogue.
03 - Now for the fun part: layering! Gently pat your tomatoes dry with more paper towels – this step is super important, don't skip it! Arrange about half of the sliced tomatoes in a single layer over the bottom of your cooled pie crust. Then, sprinkle half of your thinly sliced onion and about half of the fresh basil over the tomatoes. Next, spread half of the cheesy mayo mixture evenly over that layer. Repeat with the remaining tomatoes, onion, basil, and cheese mixture. It should look like a glorious, colorful mountain of goodness for your James Beard's Tomato Pie!
04 - Pop that beautiful, unbaked James Beard's Tomato Pie into a preheated oven at 375°F (190°C). I usually place it on a baking sheet, just in case of any cheesy overflows – better safe than sorry, right? Bake for about 35-45 minutes, or until the top is golden brown and bubbly, and you can smell that incredible aroma filling your kitchen. The crust edges should be deep golden, but not burnt, so keep an eye on it! Every oven is a little different, so trust your nose and eyes here.
05 - Okay, this is probably the hardest step for me because it smells so good, but it's essential! Once your James Beard's Tomato Pie comes out of the oven, resist the urge to slice into it immediately. Let it cool on a wire rack for at least 20-30 minutes, or even longer if you can manage it. This cooling time allows the filling to set properly, preventing it from collapsing into a messy, albeit delicious, puddle when you cut into it. Patience, my friend, for the perfect slice of James Beard's Tomato Pie!
06 - Once it’s cooled and set, you can slice into your magnificent James Beard's Tomato Pie! I love to garnish it with a few extra fresh basil leaves right before serving – it adds a pop of color and an extra burst of fresh flavor. This pie is fantastic warm, but honestly, it's also surprisingly good at room temperature, which makes it a picnic dream. Serve it up with a simple green salad or just enjoy a slice on its own. It’s pure summer bliss, I promise.

# Notes:

01 - Always salt your sliced tomatoes and let them drain for at least 20 minutes; it prevents a watery pie, a mistake I made early on.
02 - Don't even think about slicing this pie hot out of the oven, it needs time to set, or you'll have a delicious but messy pile.
03 - Using freshly grated cheese instead of pre-shredded makes a huge difference in the melt and texture, totally worth the extra minute.
04 - For an autumn twist, try adding a sprinkle of fresh thyme or a tiny bit of smoked paprika to the cheese mixture; it changes the vibe beautifully.

# Equipment Needed:

01 - 9-inch pie plate
02 - mixing bowls
03 - sharp knife
04 - cutting board
05 - baking sheet
06 - wire rack

# Nutrition (Per Serving):

Calories: 350
Total Fat: 25g
Total Carbohydrate: 25g
Protein: 10g

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