2 tablespoons olive oil
1 large medium head garlic, sliced
1 recipe pastry for a 10 inch double crust pie
3 tablespoons vegetable oil
1 medium onion, sliced into rings
1 medium hard-cooked egg
2 teaspoons salt
1 teaspoon ground black pepper
5 tablespoons white wine
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1 pound cheese sticks
Heat olive oil in a large skillet over medium heat. Stir in garlic and cook for about 5 minutes; remove garlic and keep warm.
Place the onion rings in the oil as well. Saute over medium heat until golden brown, about 5 minutes. Stir in the salt, pepper, and wine. Cook for 1 minute or until the sticks begin to stick. Stirring continuously, remove from oil.
Remove from oil and drain on paper towels. Place in a medium bowl with enough water to cover. Place cheese sticks in the pan with the onions. Spoon the tomato-wine mixture over the sticks and bottom of the pie crust. Cover with remaining slices of tomato, potatoes, carrots and celery.
Bake at 350 degrees F (175 degrees C) for 20 minutes or until cheese is bubbly and crust is golden and flaky. About 10 minutes before roasted bean, transfer the pie into a long serving plate, spooning onto pie plate after each spoonful of sauce.