Tomato Pie with Potato Crust
 
when 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. 
 
  potato crust
3 or 4 medium  tomatoes, sliced, drained, and patted dry
  salt and pepper to taste
8   bacon slices, cooked crisp and crumbled
4 Tbsp  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 tsp  salt
1   egg, beaten
1/4 cup  grated onion
  vegetable oil
 
preheat oven to 400 degrees. 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. 
 
 
lindatn37...@comcast.net 
 
-- 
(ID: 6424) Mirror: rec.food.recipes: Sun, Aug 29, 2004


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