Can I make Tasty James Beard’s Tomato Pie ahead of time?

Yes. You can prepare the crust dough up to one day in advance and keep it refrigerated until you're ready to assemble the pie. The tomatoes can also be sliced and drained ahead of time. For the best texture, bake Tasty James Beard’s Tomato Pie shortly before serving, but leftovers reheat well in the oven.

How do I keep Tasty James Beard’s Tomato Pie from getting soggy?

The key is removing excess moisture from the tomatoes. After slicing them, place the tomatoes on paper towels for 15 to 20 minutes and gently pat them dry. Blind baking the crust for about 10 minutes before adding the filling also helps maintain a crisp base in Tasty James Beard’s Tomato Pie.

What are the best tomatoes to use for Tasty James Beard’s Tomato Pie?

Fresh, ripe, in-season tomatoes provide the best flavor. Beefsteak and garden tomatoes are excellent choices because of their meaty texture and sweetness. Roma tomatoes can also be used, although you may need a few extra to create full layers in Tasty James Beard’s Tomato Pie.

Best Tasty James Beard’s Tomato Pie Recipe

Description

Tasty James Beard’s Tomato Pie is a classic savory pie featuring a tender biscuit-style crust layered with ripe tomatoes, fresh basil, and a creamy cheddar cheese topping. Perfect for summer lunches, brunches, or family dinners, this timeless recipe transforms simple ingredients into a comforting and flavorful dish.

Ingredients

Scale

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (for crust)
1/3 cup unsalted butter, cold
2 tablespoons finely chopped fresh parsley
3/4 cup buttermilk
4 to 6 ripe tomatoes (about 1 1/2 pounds), sliced 1/4 to 1/2 inch thick
1/2 teaspoon salt, or to taste (for tomatoes)
1/4 teaspoon black pepper, or to taste
2 to 3 fresh basil leaves, thinly sliced
1 1/4 cups shredded cheddar cheese
1 cup mayonnaise

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Instructions

Preheat the oven to 375°F (190°C).
In a large bowl, combine 2 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
Cut 1/3 cup cold unsalted butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in 2 tablespoons finely chopped fresh parsley.
Add 3/4 cup buttermilk and mix until a soft dough forms.
Transfer the dough to a lightly floured surface and knead gently until smooth.
Press the dough evenly into a 9-inch pie pan.
Optional: Blind bake the crust for 10 minutes.
Layer 4 to 6 sliced ripe tomatoes evenly over the crust.
Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste.
Sprinkle 2 to 3 thinly sliced basil leaves over the tomatoes.
In a bowl, combine 1 1/4 cups shredded cheddar cheese and 1 cup mayonnaise.
Spread the cheese mixture evenly over the tomatoes.
Bake for approximately 35 minutes or until golden brown and bubbly.
Allow the pie to rest for 15 minutes before slicing and serving.

Notes

Drain tomato slices on paper towels for 15 to 20 minutes before assembling to reduce excess moisture.
Using cold butter helps create a tender, flaky crust.
Blind baking the crust improves texture and prevents a soggy bottom.
Allow the pie to rest before slicing so the filling can set properly.
Store leftovers in the refrigerator for up to 3 days.
Reheat leftovers in a 325°F oven for 10 to 15 minutes for best results.
The crust dough can be prepared one day in advance and refrigerated.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 4 g
Sodium: 520 mg
Fat: 25 g
Saturated Fat: 9 g
Unsaturated Fat: 14 g
Trans Fat: 0.3 g
Carbohydrates: 27 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 40 mg