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

Savor a slice of summer with this rustic James Beard's Tomato Pie recipe. Layered with ripe tomatoes, fresh basil, and a cheesy topping, it's pure comfort.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pie Crust & Base

01 - Pre-baked 9-inch pie crust
02 - Mayonnaise (full-fat)

→ The Tomato Filling

03 - Ripe, flavorful tomatoes (3-4 large)
04 - Fresh basil leaves (a big handful)

→ Cheesy Topping

05 - Shredded sharp cheddar cheese (1.5 cups)
06 - Shredded Gruyère or Swiss cheese (0.5 cup)

→ Flavor Boosters

07 - Salt
08 - Freshly ground black pepper
09 - Red pepper flakes (optional, pinch)

# Instructions:

01 - Okay, first things first: those gorgeous tomatoes for your James Beard's Tomato Pie. Slice 'em up about 1/4 inch thick. Now, this is crucial: lay them out on paper towels, sprinkle lightly with salt, and let them sit for at least 30 minutes, even an hour if you've got the time. You'll see them "sweat" out a bunch of liquid. This step is a lifesaver, seriously. I skipped it once, and my pie was a watery mess. Don't be like me!
02 - While your tomatoes are doing their thing, grab that pre-baked pie crust. Spread a thin layer of mayonnaise evenly across the bottom. This acts as a moisture barrier and adds a lovely flavor. Don't go too thick, or it'll get gloopy. I remember the first time I made this, I was skeptical about the mayo, but trust the process! It really works, I promise.
03 - Now for the fun part! Gently blot those salted tomatoes dry with more paper towels. Arrange about half of the tomato slices in a single layer over the mayo. Sprinkle with some of your fresh basil, a little salt, and pepper. This layering builds the flavor, you know? It's not just throwing things in; it's about creating a symphony of tastes. It smells so fresh already!
04 - Next, sprinkle about half of your mixed cheeses over that first tomato layer. Then, repeat the tomato, basil, salt, and pepper layering with the remaining tomatoes. This ensures every bite of your James Beard's Tomato Pie is packed with deliciousness. I always get a little messy here, with basil bits flying everywhere, but that's part of the charm, right?
05 - Finally, top everything with the rest of the shredded cheese mixture. If you're using red pepper flakes, sprinkle them on now. Make sure the cheese goes right to the edges of the crust for that beautiful golden-brown crusty bit. I sometimes sneak a little extra cheese on, shhh, don't tell anyone. It’s my little secret for an extra gooey top.
06 - Pop your beautiful James Beard's Tomato Pie into a preheated oven at 375°F (190°C) for about 30-40 minutes. You're looking for a gorgeous golden-brown, bubbly top and a kitchen that smells absolutely incredible. The cheese should be melted and lightly browned. Let it cool for at least 15-20 minutes before slicing. I know, it's hard to wait, but it helps it set properly. Trust me on this one, I've cut into it too early and had a bit of a cascade!

# Notes:

01 - Always salt your tomatoes and let them drain; it prevents a soggy crust, a lesson I learned the hard way.
02 - For storage, reheat slices in a toaster oven for best results; microwaving makes it sad and watery.
03 - Try adding a thin layer of caramelized onions under the tomatoes for an unexpected sweet note, it's surprisingly good.
04 - Serve with a crisp green salad and a glass of rosé for the ultimate summer meal vibe.

# Tools You'll Need:

01 - 9-inch pie plate
02 - mixing bowls
03 - sharp knife
04 - cutting board
05 - paper towels
06 - cheese grater (optional)
07 - toaster oven (for reheating)

# Nutrition Facts (Per Serving):

Calories: 275 Calories
Total Fat: 20g
Total Carbohydrate: 15g
Protein: 10g

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