Potato, Tomato and Cheese Tart

I'm not going to rate your recipe, as it would be unfair. I thought this was at least a 4-star recipe, but I think you do need to edit your recipe! The overcooking of the potato slices is problem #1. So I changed your recipe: I sliced the potatoes thinly, as instructed, tossed them with pepper, garlic, olive oil and some citrus seasoning, and used them, RAW, and lined the pie dish after greasing it. After all, after the baking, those potato slices could not be raw! Your instructions would have made them totally fall apart! Also, I used the cheeses (same as said in ingredients) in a single layer, and I folded in the well-beaten white of 1 egg to bind them a little. I was VERY attracted to the idea of sliced potatoes as a crust, instead of pastry, and it worked very well! I also seasoned the 2 cups of cheese with (I think) almost a cup of finely chopped spring onions. I was looking for a tart-type recipe because right now the small plum tomatoes are available all over the place here, and at very low prices! So I used that. Also, no ways could I layer 2 layers of potato and tomatoes -- too much for the container suggested. I did not cover the tart, merely baked it for about 45 mins. at 350 deg.F. I would have liked to photograph a slice, but due to the liquid shed by the tomatoes it was not possible to slice the tart. Nevertheless, please know, that with the little extra seasoning this tart was very tasty!! I would suggest you edit your recipe to cut out all that overcooking of the potato slices. (It could be parboiled once only, for a couple of minutes, to soften it). Also, maybe, the juice should be pressed from the tomatoes, and as I did, some whipped egg whites added to firm up the filling. The tart has a fresh and appealing taste!!