Tomato Pie by James Beard

By RoketJSquerl

Ingredients

• 2 cups flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup unsalted butter
• 2 tablespoons fresh parsley, minced
• 3/4 cups buttermilk
• 4-6 ripe tomatoes (about 1 1/2 lbs), sliced 1/4-1/2 inch thick
• 2-3 basil leaves, thinly shredded (chiffonade)
• 1 1/4 cups shredded cheddar cheese
• 1 1/2 cups real mayonnaise
• 1/2 pound bacon, cooked

Details

Adapted from joelens.blogspot.com

Preparation

Step 1

Preheat the oven to 375 degrees.

Begin by making the biscuit crust. Combine flour, baking powder, baking powder and salt.

Cut in the butter until it’s the size of peas, and add parsley.

Stir in 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 tomato slices then sprinkle with salt and pepper. Sprinkle the basil over the tomatoes. Add cooked and crumbled bacon over the basil.

Combine the cheese and mayonnaise in a small bowl and spread the mixture on top of the tomatoes.

Bake in preheated oven for about 35 minutes, or until it is golden brown. Remove and allow to rest for at least 10 minutes before serving.