By Rachel Wilhelm
Summer is here, and with it, the bold, fresh flavors of produce straight out of the garden that we have been so patiently waiting for! At our family-owned Open Spigot Farm in Tennessee, we love being able to walk out into the garden pick the freshest and most delicious heirloom tomatoes and fresh herbs for special summer dishes.
If you don’t have the luxury a garden right outside your door don’t worry! This is also the time of year you can find the same fresh produce and herbs at your local farmer’s market.
One of our all-time favorite summer recipes is a true Southern classic, bringing the garden and center aisle of your grocery store together in a perfect marriage of our Randall Great Northern Beans and heirloom tomatoes — Tomato Bean Pie. This time of year, tomatoes are in abundance, oftentimes being given away to family or friends if your cup —or vines — runneth over.
Most traditional tomato pie recipes call for mayo and grated cheese, but we enjoy putting our own special twist on this classic! Substituting the filling with Randall Beans, tangy goat cheese and smooth mascarpone cheese with fresh herbs elevates this summer recipe in a subtle yet impactful way!
If you can, we recommend choosing a few different sizes and colors of tomatoes for variety to really make it a beautiful centerpiece as well as a delicious dish your friends and family will envy. If you have a homemade pie crust recipe you love, go for it! Otherwise, a refrigerated pre-made crust can cut down on prep time and make the recipe a little more beginner-friendly.
- 1 1/3 cups Randall Great Northern Beans
- Fresh rolled or refrigerated pie crust,
- 2 lbs. mixed heirloom tomatoes
- 8 oz. crumbled goat cheese
- 8 oz. mascarpone cheese
- Zest and juice of one Lemon
- 1 Tbsp. fresh rosemary
- 1 Tbsp. fresh thyme
- Fresh basil leaves for garnish
- Sea salt and ground pepper to taste
- Preheat oven according to pie crust directions. Grease 9-inch pie pan and prep crust, pressing evenly around edges and poking a few holes in the bottom with a fork. Chill in fridge while prepping filling.
- Thinly slice heirloom tomatoes. Sprinkle with salt and place on paper towels to help drain excess liquid (no one likes a soggy pie).
- Strip from stems and finely chop both thyme and rosemary.
- Drain Randall Great Northern Beans and put in a small saucepan on the stove over medium high heat. Add lemon juice and zest, rosemary, and thyme. Cook, stirring often, until heated through and liquid has been absorbed.
- Transfer to a food processor with goat cheese and mascarpone cheese. Add freshly ground sea salt and pepper to taste, and pulse until mixture is smooth.
- To the chilled, unbaked pie crust, spoon in half the bean and cheese mixture.
- Cover in a layer of overlapping tomatoes slices, reserving enough to top the pie.
- Pour remaining bean and cheese mixture over the top of the tomato layer, smoothing with a spatula.
- Top pie with remaining tomato slices, alternating sizes and colors.
- Bake for 35 to 40 minutes, or until crust is lightly browned. Cover with tin foil if the crust begins to color too quickly.
- Remove from oven and let cool to room temperature.
- Before serving, roll basil leaves and chiffonade to garnish pie.
- Cut into slices and enjoy!