Upside-down tomato tart with olive oil pastry

At this time of year my tomatoes always come on think and fast. After a week (probably more) or neglecting my garden due to work being really busy, it was time to use some of the produce this weekend.
I found this recipe on 'Bite' and gave it a try.
I was really really easy and quick. The pastry was crunchy and crumbly and the garlic and olive flavour came through strongly.
Yes, the olive are all in one section due to non olive eaters in the household!
We thought serving it with goats cheese might be a good addition next time.

Ingredients

12	Vine-ripened tomatoes
¾ cup	Flour, plus extra for dusting
½ cup	Wholemeal flour
¼ tsp	Salt
2 cloves	Garlic, crushed
¼ cup	Olive oil
¼ cup	Water, boiling, filtered
1 to grease	Olive oil
½ cup	Black olives, cut in half and pitted
1 Tbsp	Fresh oregano

Directions

1. Preheat oven to 200C. Cut tomatoes in half and place, cut-side down, on several layers of paper towels. Leave to drain for 10 minutes. 
2. To make the pastry, place the flours and salt in a bowl and make a well in the centre. Add the garlic to the well.
3. Pour the oil and hot water into the well. Mix together with a wooden spoon just until the mixture forms a ball of dough. 
4. Turn dough out on to a work surface dusted with flour and knead briefly until smooth.
5. As this is a hot-water pastry it does not need to rest. Roll out pastry so it's 3mm thick and 26cm round. Prick the base all over with a fork. 
6. Lightly oil the base of a 24cm frying pan with an ovenproof handle and scatter with olives.
7. Arrange tomatoes on top, cut-side down, packing them in firmly to fill the pan.
8. Place pastry on top of tomatoes, tucking in the edges to fit neatly. The slight excess of pastry allows for shrinkage during cooking. 
9. Bake for 35 to 40 minutes or until pastry is crisp and golden brown.
10. Remove from oven and stand for 5 minutes, then invert the tart on to a serving board or plate.
11. Season with salt and pepper and scatter with fresh oregano.