Tomato Cheese Pie

Last week on Ruth Reichl's blog, the recipe for tomato cheese pie caught my eye. Friday we got some beautiful heirloom tomatoes from the farmer's market and we had cheese on hand so it seemed the perfect time to make this dish.

Here is the recipe as Reichl posted it:

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.)

Buttermilk Parsley Biscuits Combine 2 cups of flour with 2 and a half teaspoons of baking powder and a half teaspoon each of salt and baking soda. Cut in 1/3 cup of butter until it’s the size of peas, and add a little flurry of chopped parsley (mostly it looks pretty). Stir in ¾ cups of buttermilk until the dough holds together, turn out onto a floured surface and knead a few minutes. Pat it into the bottom and sides of a 9 inch pie pan.

Cover the biscuits with 4 to 6 ripe tomatoes, sliced into nice fat rounds. Sprinkle with salt and pepper. Shower a couple of tablespoons of shredded basil on top.

Mix a cup or so of grated Cheddar cheese with a cup and a half of mayonnaise and spread the mixture on top of the tomatoes.

Bake at 375 for about 35 minutes, or until it is golden brown.


Confession time: Neither my husband nor I was in the mood to make the biscuit dough as we ordinarily would so we used refrigerated dough from Pillsbury, you know the kind. And they worked fine. I also used half mayonnaise and half sour cream in the mixture with the cheese. It was good.

© Cheryl Fuller, 2007. All  rights reserved.