When fresh vine-ripened tomatoes are in
season, you must make this tomato pie. The wonderful smell of the potato crust as it bakes will set your taste buds alive.
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Tomato Pie with Potato Crust
Yields: 4 servings
Prep time: 15 min
Cook time: 60 min
Potato Crust (see recipe below)
3 or 4 medium
tomatoes, sliced(approximately 1/8-inch thick), drained, and patted dry
8 bacon slices, cooked crisp and crumbled
4 tablespoons coarsely-chopped fresh
3/4 cup freshly-grated
Parmesan Cheese (Parmigiano-Reggiano)
3/4 cup mayonnaise
1/3 cup crushed saltine crackers
Make Potato Crust and bake while you are
preparing tomato mixture.
Layer half of the tomato slices onto the bottom
of the baked Potato Crust; lightly season tomatoes with salt and pepper. Sprinkle with half of
the bacon and 3 tablespoons basil. Repeat layer, using remaining tomato slices, salt,
pepper, bacon, and basil.
In a small bowl, combine parmesan cheese and
mayonnaise; carefully spread over tomato mixture. Sprinkle with crushed crackers and 1
tablespoon basil. Bake, uncovered, 30 minutes or until crumbs begin to brown. Remove from
oven and serve immediately.
2 firmly-packed cups grated raw
1/2 teaspoon salt
1 egg, beaten
1/4 cup grated
Preheat oven to 400 degrees F. Oil a 9-inch pie
pan. Place raw potatoes in a colander. Salt potatoes and let set for 10 minutes. Squeeze
out the excess water.
In a medium bowl, combine potatoes, egg, and
onion. Pat potato mixture into prepared pie pan, building up the sides of the crust with
lightly floured fingers. Bake 35 to 40 minutes or until golden brown (after the first 20
minutes brush the crust with vegetable oil to crisp it). Remove from oven. Reduce oven
temperature to 350 degrees F.
VARIATIONS: Vary the flavors in the potato crust
by adding some herbs (basil or oregano), or adding some caraway or fennel seeds. Try
adding garlic or using green onions instead of a slicing onion.