I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!



Thursday, August 25, 2016

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/


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