Artichoke Tomato Onion Pie (vegan)

So, this morning I mangled two recipes and made one dish that is in the oven now. I have made artichoke pie and found it is best when left to cool and then warmed up later - it seems to allow the artichoke hearts the time to mellow and blend.
From The New McDougall Cookbook I used the crust recipe from page 218's Swiss Chard tart but instead of adding whole wheat pastry flour to the second mix-in I used regular whole wheat flour by mistake, here is the recipe as I made it:
In a large bowl mix together the following and stir really well, let set to rest for 30 minutes:
1 cup warm water
1 tablespoon (pkg) yeast
2/3 cup whole wheat pastry flour
1/3 cup cornmeal
1/2 to 1 teaspoon honey
1/2 teaspoon salt (I used Celtic Sea Salt)
After the half hour add about 1/2 cup whole wheat flour and mix in until you have a nice sticky dough, the idea, I believe is not to build gluten fibers so don't knead this. Pour into a lightly oiled pie plate and press to cover bottoms and sides. Fill with fillings of choice, bake according to your filling recipe.
Filling for Artichoke Tomato Onion Pie
3 onions sliced into thin rings
3 to 4 cloves of garlic finely minced
1 fresh tomato sliced thinly
Fresh or dried basil (1 teaspoon dried)
1 can drained, lightly squeezed artichoke hearts cut in quarters
1 pound silken tofu
1 cube vegan vegetable bouillon
1/4 - 1/2 teaspoon hot pepper sauce
1/2 teaspoon Celtic sea salt
I prepared all of the vegetables while waiting for the crust rise the first time. Added the additional flour and pressed in pan, while waiting for the second rise I did the rest of the prep.
In a pan water saute/steam the onions for 8 to 10 minutes, adding a little water as needed, add garlic, saute for another minute, remove from heat add artichoke hearts, stir.
In food processor place the tofu, the boullion cube and hot sauce, blend until smooth.
(make sure your onion mix isn't too wet)
Add tomatoes on top of the crust, sprinkle with basil.
Mix tofu mix and onions together, spoon into crust over tomatoes (I left the edges of the tomatoes peeking out to brown a bit.
Bake at 375 for 35 minutes or more if needed until brown and wonderful... I will report back if this is long enough later in a comment. The filling was adapted from a recipe in a book called "125 Best Began Recipes" by Maxine Effenson Chuck and Beth Gurney - their original recipe was quite good but I wanted to add more to it so added the tomatoes, more onions and more artichoke hearts than they did. (Rachel gave me the book for my birthday! Thanks Rachel!)