I have been making a wonderful pie, with green dough, caramelized onions, parmesan and cherry tomatoes. I'm corying the recipe and the picture here:
Dough
1 ½ cup of all-purpose flour
1 cup (very full) of parsley
1 spring of rosemary
100g (3.5 ounces, a little less than a stick) of cold butter, in little pieces
1 egg
Salt and fresh ground pepper
Topping
30g (1 ounce) of butter
2 big onions, finely sliced
¼ cup of Port
1 teaspoon of sugar
1 bouquet garni (1 bay leaf, 4 springs of parsley, 3 springs of thyme)
1 tablespoon of chopped basil leaves
20 cherry tomatoes
50g (1.7 ounces) of Parmesan cheese finely grated
Salt and fresh ground pepper
Use the food processor to mix the flour, the parsley and the rosemary leaves, until it turns into a greenish powder. Add the butter and turn the processor on again, until it's incorporated. Add the egg, the salt and the pepper and beat again until you get a homogeneous dough. Take the dough out of the processor and finish kneading it with your hands (f necessary, you can use more flour). Wrap it in plastic and put it in the refrigerator for 30 minutes.
In the meantime, make the topping
In a medium frying pan, heat the butter. Add the onion and a little salt. When it starts to wilt, add the Port, the sugar and the bouquet garni. Cook until the onions are golden and shiny, a little caramelized. If necessary, add more salt and pepper. Remove it from heat.
Turn the oven on to 350 F.
Cut the cherry tomatoes in slices or halves.
Remove the dough from the refrigerator and, with a roll, open it in a circle (10 to 12 inches of diameter). Put the dough on a baking sheet and cover it with the onions, leaving a 2 inches frame. Over the onions, put the basil and the Parmesan. Cover it with the tomatoes. Season the tomatoes with salt and pepper and drizzle them with olive oil. Fold the dough from the sides over the center and bake it for 30 minutes. Let it rest for 5 minutes before serving.
http://www.onfoodanddrinks.com/recipe tomato pie.html