Tasty James Beard’s Tomato Pie

If you ask me, tomato pie is pure summer nostalgia on a plate.

This classic James Beard recipe takes those juicy, garden-fresh tomatoes and turns them into something truly special. The flaky crust holds layers of ripe tomatoes, herbs, and just enough cheese to make it feel indulgent without being heavy.

It’s the kind of dish that reminds me of lazy Sunday lunches, when tomatoes are at their peak and there’s no rush to be anywhere. A sprinkle of fresh basil and a golden-brown top make it feel like a rustic French tart, but with all-American roots.

It’s a simple, satisfying meal that lets those summer tomatoes shine, perfect for when you want to impress without much fuss.

What Kind of Tomatoes Should I Use?

For a tomato pie, you’ll want to pick ripe, in-season tomatoes that are firm but give slightly when pressed. Regular garden tomatoes or beefsteak varieties are perfect since they have lots of flesh and aren’t too watery – Roma tomatoes can work too, but you might need more of them to fill the pie. If you’re making this in winter when good tomatoes are harder to find, look for tomatoes on the vine at your grocery store, as they tend to have better flavor than individual tomatoes. Before adding them to your pie, it’s helpful to lay the sliced tomatoes on paper towels for about 15 minutes to remove excess moisture, which will help prevent your pie from becoming soggy.

Options for Substitutions

This classic tomato pie can be adapted with several ingredient swaps if needed:

• Buttermilk: No buttermilk? Make your own by adding 2 teaspoons of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes. Plain yogurt thinned with a bit of milk works too.
• Fresh tomatoes: While fresh, ripe tomatoes are best for this recipe, you can use Roma tomatoes or even good-quality canned tomatoes in winter – just drain them really well and pat dry to avoid a soggy pie.
• Cheddar cheese: Feel free to switch up the cheese – Gruyere, Monterey Jack, or a mix of cheeses all work great. Just avoid very soft cheeses like mozzarella as they can make the pie too wet.
• Mayonnaise: The mayo is pretty important for the classic texture, but you can use half mayo and half Greek yogurt if you want to lighten it up a bit.
• Fresh herbs: Out of fresh parsley or basil? Use 2 teaspoons dried parsley or 1 teaspoon dried basil instead. You can also try other fresh herbs like oregano or thyme.
• All-purpose flour: For the crust, you can use pastry flour for a more tender result, or swap up to 1/2 cup with whole wheat flour for a nuttier taste – just know the texture will be slightly different.

Watch Out for These Mistakes While Baking

The biggest challenge when making tomato pie is preventing a soggy bottom crust – to avoid this, lay your sliced tomatoes on paper towels for 15-20 minutes before assembling to draw out excess moisture, and pat them dry thoroughly.

Working with cold butter is crucial for achieving a flaky crust, so avoid letting it soften at room temperature and work quickly when incorporating it into the flour mixture.

Many cooks make the mistake of skipping the pre-baking step for the crust, but blind baking for about 10 minutes creates a barrier that helps keep the crust crisp once the tomatoes are added.

For the best flavor development, let the pie rest for at least 15 minutes after baking – this allows the cheese and mayonnaise mixture to set properly and makes it easier to get clean slices.

What to Serve With Tomato Pie?

This savory tomato pie is perfect for summer meals and pairs wonderfully with simple sides that won’t overshadow its rich, cheesy goodness. A crisp green salad with a light vinaigrette dressing makes an excellent partner – try mixing arugula, butter lettuce, and some cucumber for a fresh contrast. Since the pie is pretty filling, you might want to keep things light with some grilled or roasted vegetables like zucchini, asparagus, or green beans on the side. For casual gatherings, I love serving this pie with some chilled white wine and putting out a bowl of fresh fruit for dessert – it’s the perfect way to round out a relaxed meal!

Storage Instructions

Keep Fresh: This tomato pie is best enjoyed the day it’s made, but if you have leftovers, cover them tightly with plastic wrap or place in an airtight container. Keep it in the fridge for up to 3 days – just know the crust might get a bit softer due to the moisture from the tomatoes.

Make Ahead: Want to prep ahead? You can make the crust dough a day in advance and keep it wrapped in the fridge. The tomatoes can also be sliced and drained on paper towels in the fridge overnight – this actually helps reduce excess moisture in your pie!

Warm Up: When you’re ready to enjoy leftover tomato pie, let it come to room temperature for about 15 minutes, then pop it in a 325°F oven for about 10-15 minutes. This helps crisp up the crust a bit and makes the cheese nice and melty again.

Preparation Time	20-30 minutes
Cooking Time	35-45 minutes
Total Time	55-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2400
• Protein: 40-50 g
• Fat: 150-170 g
• Carbohydrates: 190-220 g

Ingredients

• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup butter, unsalted
• 2 tablespoons finely chopped fresh parsley
• 3/4 cup buttermilk
• 4 to 6 ripe tomatoes (approximately 1 1/2 pounds), sliced 1/4 to 1/2 inch thick
• 2 to 3 fresh basil leaves, thinly sliced
• 1 1/4 cups cheddar cheese, shredded
• 1 cup authentic mayonnaise

Step 1: Prepare the Dry Ingredients

Preheat your oven to 375°F (190°C).

In a mixing bowl, combine 2 cups of flour, 2 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt.

Mix these dry ingredients together thoroughly to ensure even distribution.

Step 2: Incorporate Butter and Herbs

Cut 1/3 cup of unsalted butter into the dry mixture.

Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles small peas.

Stir in 2 tablespoons of minced fresh parsley for added flavor.

Step 3: Form the Dough

Gradually add 3/4 cup of buttermilk to the butter-flour mixture.

Stir until the dough holds together.

Turn the dough out onto a floured surface and knead it gently for a few minutes until smooth.

This will help develop the dough’s structure.

Step 4: Shape the Crust

Pat the kneaded dough into a 9-inch pie pan, pressing it along the bottom and sides to form the crust.

Ensure the crust is even and reaches the top edge of the pan for a sturdy base.

Step 5: Add Tomato and Basil Layers

Layer 4–6 sliced ripe tomatoes over the biscuit crust.

Season the tomatoes with salt and pepper to taste.

Sprinkle 2–3 thinly shredded basil leaves over the tomatoes for an aromatic touch.

Step 6: Prepare and Add the Cheese Topping

In a small bowl, combine 1 1/4 cups of shredded cheddar cheese and 1 cup of real mayonnaise until well mixed.

Spread this cheese mixture evenly over the tomato and basil layers, ensuring full coverage.

Step 7: Bake and Rest the Pie

Place the assembled pie in the preheated oven and bake for about 35 minutes, or until the pie is golden brown.

Once baked, remove the pie from the oven and allow it to rest, which will help it set and make slicing easier.

Enjoy your warm, cheesy tomato pie!