Tomato Pie with Potato Crust Recipe

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Potatoes    Savory Pies and Tarts/Torte Recipes    Tomatoes   

 

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Tomato Pie with Potato Crust is a must make during summer when fresh vine-ripened tomatoes are in season.  The wonderful smell of the potato crust as this tomato pie bakes will set your taste buds alive.

The grated potato crust is fabulous and I can imagine using it for all sorts of entrees in the future.  The potato crust is completely adaptable for whatever filling you like!  No crust to roll out when using this potato crust.  You not miss using a regular pie crust at all.  It is delicious.

 

Tomato Pie with Potato Crust

 

More of Linda’s delicious Tomato Recipes.  Also learn All About Tomatoes.

Click here to find out about Potato Hints, Tips, and Information, Potato Recipes, and the History of Potatoes.

 

 

Tomato Pie with Potato Crust Recipe:

Tomato Pie with Potato Crust Recipe

Prep Time: 15 minutes

Cook Time: 60 minutes

Yield: 4 servings

Ingredients:

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 (Parmigiano-Reggiano)
3/4 cup mayonnaise 
1/3 cup crushed saltine crackers

 

Instructions:

Prepare Potato Crust and bake while you are preparing the 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 cooked bacon and 3 tablespoons chopped 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 chopped basil.

Bake approximately 35 to 40 minutes.  Serve either hot or warm.

Makes 1 (9-inch pie) - 4 to 6 servings.

 

Potato Crust Recipe:

Squeezing Potatoes

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 the potatoes and let set for 10 minutes. After 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.

Variation Ideas:  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.

 

https://whatscookingamerica.net/TomatoPie.htm


You might also like:

Bacon and Cheese Quiche with Potato Crust
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The wonderful smell of the potato crust as it bakes will set your taste buds alive.  That is just the beginning – this whole pie is absolutely fantastic!

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A wonderful light meal.  Great way to use the fresh produce from your garden or from your local Farmer’s Market.

 

PLUS:

Tortilla Espanola – Spanish Omelet
The Spanish omelets is, without a doubt, Spain’s most commonly served dish.  It is a favorite appetizer served in Spanish cafes and bars.  It can also be eaten at breakfast or as a light supper.

 

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