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Saute onions in 1 tablespoon olive oil at medium high heat in heavy skillet, stirring constantly, until caramelized; season with Vegeta and pepper and cool to room temperature
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Saute celery and carrots in 1 tablespoon olive oil at medium high heat in heavy skillet, stirring constantly for 3-4 minutes
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Add ground beef to the pan; continue to saute and stir until completely browned
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Add sage, pepper and garlic; saute 30 seconds, stirring
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Add sauces and butter; saute another minute, or until butter melts
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Stir 2 tablespoons cornstarch into meat mixture; cool to room temperature
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Pre-heat oven to 350F
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Roll out one disc of whole wheat pastry, place bottom of spring form pan in middle of rolled pastry, ensure a couple of inches of dough extend all sides
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Cut out round for top of pie, carefully preserving curved edges just cut away from it
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Roll second disc of pastry; place into bottom of spring form pan (sides will not be high enough)
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Using preserved curved pastry edges, build them onto sides of pastry placed in spring form pan to extend height of pastry sides to reach height of pan sides (use dabs of water to gently glue pastry pieces together)
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Fill bottom of pie with room temperature meat filling
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Add one tablespoon cornstarch to room temperature caramelized onions, mix together; layer onions over meat mixture
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Lay tomato slices over onion layer; fill in empty spaced with small triangles of tomato
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Season the tomatoes with salt and pepper
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Fold pastry on sides of pan over tomatoes; scantly dab with water to enable pastry top to stick
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Place pastry disc onto top of pie; crimp edges with fork
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Using a sharp knife, make air vents slits in pastry top
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Bake for one hour, with cookie sheet or foil in bottom of oven to catch drippings (watch to avoid over browning; cover with foil when browned)
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Remove from oven; rest 15 minutes
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Loosen from sides of pan carefully, if necessary
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Remove from pan; plate and serve with a dollop of crème fraîche