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

Savor James Beard's Tasty Tomato Pie, a rustic, fresh summer delight. Juicy tomatoes, sharp cheese, and a flaky crust make this a comforting meal.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 70 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pie Crust Essentials

01 - 1 (9-inch) unbaked pie crust (store-bought or homemade)
02 - 1 teaspoon Dijon mustard (optional, but highly recommended)

→ Fresh Tomato Filling

03 - 4-5 ripe large tomatoes (about 2 lbs), various colors if you like, sliced 1/4-inch thick
04 - 1/2 teaspoon salt (for draining tomatoes)

→ Flavor Layers

05 - 1 cup mayonnaise (full-fat, please!)
06 - 1 1/2 cups shredded sharp cheddar cheese
07 - 1/2 cup grated Parmesan cheese
08 - 1/4 cup finely diced sweet onion (or green onion)
09 - 1/4 cup fresh basil, chopped, plus more for garnish
10 - 1/4 teaspoon black pepper (or to taste)
11 - Pinch of garlic powder (optional)

→ Finishing Touches

12 - Extra fresh basil for garnish

# Instructions:

01 - First things first, get that pie crust ready. If it’s store-bought, just unroll it into your pie plate. If you’re making it from scratch, you know the drill! Now, for the star of James Beard's Tasty Tomato Pie: the tomatoes. Slice them about 1/4 inch thick. This is where patience comes in! Lay them out on paper towels, sprinkle with a little salt, and let them sit for at least 30 minutes, even an hour if you can. You want them to release all that extra liquid. Trust me, this step is critical; it saves your crust from becoming a soggy mess. I’ve skipped this before, and let’s just say it was a learning experience.
02 - While your tomatoes are doing their thing, let's tackle the creamy, cheesy goodness. In a medium bowl, combine your grated sharp cheddar, Parmesan, and a splash of mozzarella if you like extra gooeyness. Stir in the mayonnaise, finely diced sweet onion, and a generous amount of chopped fresh basil. Season with a pinch of salt and freshly ground black pepper. Mix it all up until it's well combined and looks delightfully spreadable. This mixture is the heart of James Beard's Tasty Tomato Pie, so make sure it's seasoned to your liking. I sometimes add a tiny bit of garlic powder here too, just a whisper.
03 - Alright, time to bring it all together! Gently pat your drained tomato slices dry with fresh paper towels. Spread a thin layer of Dijon mustard over the bottom of your pie crust – this is my secret weapon for flavor and a little moisture barrier. Now, arrange about half of your tomato slices in a single layer over the mustard. Spoon half of your cheesy mayo mixture evenly over the tomatoes. Repeat with the remaining tomatoes and then the rest of the cheese mixture, spreading it right to the edges. It should look like a beautiful, rustic mosaic. Don't be afraid to get a little messy; it's part of the charm!
04 - Preheat your oven to 375°F (190°C). Place your assembled James Beard's Tasty Tomato Pie on a baking sheet – just in case of any accidental bubbly overflows, you know? Bake for about 40-50 minutes, or until the crust is beautifully golden brown and the cheesy topping is bubbly and lightly browned. The whole kitchen will smell incredible, a mix of tangy tomatoes and savory cheese. Keep an eye on the crust edges; if they're browning too quickly, you can always loosely cover them with foil. I’ve definitely burned a crust edge or two in my early days, so learn from my oops moments!
05 - This is the hardest part, I swear! Once your pie is out of the oven, resist the urge to slice into it immediately. It needs to cool for at least 15-20 minutes, preferably longer. This allows the filling to set properly, ensuring clean, beautiful slices. If you cut it too soon, it might be a bit too runny, and no one wants that! While it’s cooling, chop some extra fresh basil for garnish. The vibrant green against the golden pie just makes it pop. Sometimes, I even sprinkle a little extra Parmesan for good measure. It’s all about those finishing touches, right?
06 - After its cool-down period, slice into your magnificent James Beard's Tasty Tomato Pie. The crust should be crisp, the tomatoes tender, and the cheesy filling perfectly creamy. Each slice is a little piece of summer heaven. Serve it warm, maybe with a simple green salad on the side to cut through the richness. The flavors really meld and deepen as it sits, so don't fret if there are leftovers – though I doubt there will be! This pie is a crowd-plaser, a true celebration of fresh ingredients, and honestly, just makes everyone happy.

# Notes:

01 - Always drain those tomatoes thoroughly, or you’ll end up with a sad, soggy crust, trust me on this one.
02 - Leftover slices store beautifully in the fridge for 3-4 days; I usually wrap them tight and reheat gently in the oven to crisp up the crust again.
03 - If you're out of fresh basil, a tiny bit of dried oregano can work in a pinch, but fresh truly makes all the difference here.
04 - Serve warm with a simple green salad for a perfect, comforting meal that feels like a hug.

# Equipment Needed:

01 - 9-inch pie plate
02 - baking sheet
03 - large bowl
04 - sharp knife
05 - cutting board
06 - paper towels

# Nutrition (Per Serving):

Calories: 450
Total Fat: 30g
Total Carbohydrate: 35g
Protein: 15g

Back