Tomato Pie with Potato Crust

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

Potato Crust (see recipe below)
3 or 4 medium tomatoes, sliced (approximately 1/8-inch thick), drained, and patted dry
Coarse salt and pepper to taste
8 bacon slices, cooked crisp and crumbled
4 tablespoons coarsely chopped fresh basil, divided
3/4 cup freshly grated parmesan cheese
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 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.

POTATO CRUST:
2 firmly packed cups grated raw potatoes
1/2 teaspoon salt
1 egg, beaten
1/4 cup grated onion
Vegetable oil

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.