Upside Down Tomato Pie

Always on the look out to try different tomato recipes at this time of year.

1 tbsp olive oil
a few thin slices of onion
1 garlic clove, minced
1/2 tsp brown sugar
1/2 tsp balsamic vinegar
couple drops Angostura bitters (optional)
Small tomato slices and cherry tomato halves
chopped spinach 
chopped sundried tomatoes
sliced black olives
black pepper

Crust:
2 garlic cloves, minced
3/4 cup flour
1/2 cup whole wheat flour
1/4 tsp salt
1/4 cup boiling water
1/4 cup olive oil

Garnish:
fresh basil and lemon thyme

Slice tomatoes, enough to fill a 10" pan and a few cherry tomatoes to fill in the spaces. Place them on a paper towel and cover with another paper towel to absorb some of the juices. Set aside for about 20 minutes.

Heat 1 tbsp olive oil in a fry pan and lightly brown the sliced onion. I really didn't use much onion...didn't want to overpower the tomatoes in the pie.

Turn off the heat and add 1 minced garlic. Sprinkle the brown sugar, balsamic and Angostura. Stir and set aside.

Oil a 10" pie plate and arrange the tomatoes, fried onions and other toppings.  Here I used a little chopped spinach, a few snips of sundried tomato and some black olives. Finished up with a few grinds of black pepper. I think next time I make this I'll pack in a few more slices of tomato as they do shrink when cooking.

Next prepare the crust. Mix both flours, salt and the 2 minced garlic together in a bowl. Make a well and pour in the boiling water and olive oil. Stir until it comes together. On a dusted board press or roll out to fit the top of your pie (which will be the bottom).  Lift the dough onto the tomatoes and pierce with a fork.

Had to peek underneath : )

Bake at 400 F for 30-35 minutes.

Remove from oven and cool 5 minutes then invert onto a plate. Garnish with basil and lemon thyme.

Adapted from http://www.bite.co.nz/