Tomato-Swiss Slab Pie

With fresh dill

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Servings: About 6 servings or 12 appetizer bites

What makes a juicy ripe tomato even better? How about a cheesy, buttery flaky crust underneath with the bright, fresh flavor of dill! Serve this in small wedges as an appetizer, or in bigger slabs as a side dish. Perfect alongside a salad for a light, meatless meal.

Ingredients

10 sheets phyllo dough

½ cup grated Swiss cheese

4 ounces cream cheese, softened

¼ cup mayonnaise (Duke’s preferred)

½ teaspoon caraway seeds

1 stick butter

½ teaspoon onion powder

½ teaspoon garlic powder

½ cup finely grated Parmesan cheese

2–3 ripe tomatoes, sliced thin and drained between paper towels

Half a medium red onion, cut into thin slivers

Salt and freshly ground black pepper

¾ cup fried canned onions

About ½ cup fresh dill

Directions

Thaw dough per package instructions. Preheat oven to 375 degrees.
With mixer, whip together Swiss cheese, cream cheese, mayonnaise and caraway seeds; set aside.
Melt butter; stir in onion and garlic powders. Line baking sheet with parchment paper.
Brush paper with butter and place one sheet of dough onto buttered area. Brush lightly with butter, then sprinkle with one tablespoon of Parmesan cheese. Layer and repeat nine times.
Fold up dough edges around all four sides (about ½-inch). Bake 7–8 minutes or until just starting to brown. Remove from oven and spread with cheese mixture. Top with tomatoes and onion slivers. Salt and pepper the pie, then scatter with canned onions.
Bake about 12–15 minutes or until crust is golden brown. Garnish with bits of fresh dill and serve. Best hot, but can be served at room temperature.