Tomato Pie - better in a potato crust

Last night I made my first ever tomato pie. I was absolutely delicious. I have seen many tomato pie recipes over the years but they all used a standard pie crust (full of fat) and lots of mayo on top with the cheese (Yuch!). I recently found a recipe for a potato crust so I decided to try it.

Potato Crust
2 cups grated potatoes (salted, drained for 10 minutes, and then squeezed to remove most moisture)
1 egg
1/4 cup grated onion

Combine the potatoes with the egg and onlon and spread in a generously greased pie pan and bake at 400 degrees for 40-45 minutes. After the first 30 minutes brush the crust with a little oil to crisp it. Turn oven down to 375 degrees. Cover the top edge of the crust with foil if it starts to brown too much. Let crust cool and then I brushed it with a small amount of mayo and dijon to keep the filling from making the crust too soggy.

Filling

1/2 lbs sliced tomatoes (salted and drained for 10 minutes to remove some moisture)
1/4 c thinly sliced onion
Fresh basil
Salt and pepper

I then topped it with a cup of cheese ( I used a combination of mozzarella and cheddar) mixed with a bit of mayo and dijon and baked it for 30-35 minutes at 375 degrees until the tomatoes were soft.

Next time I think I'll use more tomatoes, more basil , less cheese and eliminate the mayo in the topping.