My favorite James Beard recipe is this very simple – and very American – tomato pie. I will never forget the first time I met James Beard. I was in my early twenties, and when I was introduced to the great man I told him that my husband and I loved his tomato pie.
He looked at me with the most sardonic air. “Oh really?” he drawled. And turned away in search of more interesting companions.
James Beard’s Tomato Pie
Begin by making biscuit dough. (I like buttermilk biscuits for this recipe, although any biscuit will do – even the ones that are in the freezer case of your supermarket.)
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter.
Chopped parsley
3/4 cups buttermilk.
4-6 ripe tomatoes, thickly sliced.
salt
pepper.
2 tablespoons shredded basil
1 1/2 cups mayonnaise
1 cup grated Cheddar
Preheat the oven to 375 degrees.
Combine the dry ingredients.
Cut in the butter with two knives or a pastry blender until it is the size of peas. Add the chopped parsley (mostly because it looks pretty). Mix in the buttermilk until the dough holds together, turn onto a floured surface and knead for a few minutes. Pat it into the bottom and sides of a 9 inch pie pan.
Cover the biscuits with the sliced tomatoes. Sprinkle with salt and pepper. Shower a couple of tablespoons of shredded basil on top.
Mix the mayonnaise with the grated cheese and spread the mixture on top.
Bake at 375 for about 35 minutes, or until it is golden brown.
