Receta Classic Tomato Pie
Last week I found myself with a kitchen counter covered in ripe garden tomatoes; thanks to my own garden and sweet friend who gave me a few of his garden tomatoes. So, I channeled my inner Ruth Reichl and decided a Classic Tomato Pie would be the perfect recipe to prepare.
I’ve been channeling my inner Ruth Reichl a lot these days. I’ve read several of her books, but most recently, I read her book titled, My Kitchen Year – 136 recipes that saved my life. Can I just say that I loved this book?! It made me hungry every time I picked it up to read a few chapters. Not to mention, I dog-eared half the book so I could come back later and make the recipes.
The book is heart-warming, heart-wrenching, drool-worthy and humorous all in one. I adore Ruth Reichl’s prose and her poetic view of food and the kitchen. She often mirrored my sentiment and made me feel as if I was sitting in her kitchen, listening to her recount the stories and recipes of that delicious year.
Inspired by her book, and Ruth’s delicious words, I decided a Classic Tomato Pie would be the perfect way to use the vibrant red tomatoes on my counter.
I’ve made several versions of tomato pie over the years but I’ve never made a tomato pie quite like this recipe, which uses a buttermilk and parsley biscuit crust. How delicious does this sound?
I made the recipe and once the pie had cooled I promptly ate two slices of the pie. I could have eaten more but I had to stop myself. The recipe is easy and comforting and completely delicious. What a glorious way to end the summer season.
I’ve listed the Classic Tomato Pie recipe below, however, for more delicious recipe inspiration and new books to discover, head on over to Ruth Reichl’s website HERE.
Summer is almost over and it was a truly lovely season. But I am certainly ready for fall. I’ve got some delicious new recipes to post, so keep checking back or sign up to receive a notice when I post each new recipe. Also, I’m always posting about my recipe tests (and fails) over on FACEBOOK and INSTAGRAM. You can catch me there most days.
Delicious Wishes and Loads of Love!
Karista Print Classic Tomato Pie Ingredients 2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 1/3 cup cold butter, diced 1 tablespoon chopped fresh parsley 3/4 cups buttermilk (I added another tablespoon or two to my dough) 4-6 ripe tomatoes cut into thick rounds 2 teaspoons fresh basil Pinch of salt and pepper 1 cup grated cheddar cheese 1 cup mayonnaise Instructions 1. Preheat the oven to 375F. 2. Combine the flour, baking powder, salt and baking soda in a large bowl. Cut in the cold, diced butter until the flour resembles coarse crumbles. Then stir in the parsley and buttermilk and mix until the dough comes together. 3. Press the biscuit dough into the bottom and sides of a 9-inch pie pan. Then lay the tomato slices on the biscuit dough. Mix together the cheddar cheese and mayonnaise and spread it over the tomato slices. 4. Place the pie in the preheated oven and bake for about 35 minutes or until the biscuit dough crust is golden brown. 5. Let the pie cool for about 15-20 minutes before slicing. I like this pie served warm to room temperature but you can certainly serve it slightly chilled. Enjoy! Notes Recipe from www.ruthreichl.com Recipe Management Powered by Zip Recipes Plugin 4.7.2.17 http://karistaskitchen.com/2018/09/11/classic-tomato-pie/
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