Published in Carolina Country Magazine September 2019
It’s hard to believe, but summer is waning and fall is on our doorstep… while tomatoes still hang in the garden and fill tables at our farmers’ markets. We have enjoyed tomato sandwiches every which way… canned tomatoes and sauce… made salsa… even made tomato jam. And they just keep coming.
This is one of several recipes I created for this fall issue of Carolina Country to give you some new ways to enjoy them as their days come to and end and until we find ourselves in March of 2020 saying… “hurry up tomato time!”
This tomato slab pie is a twist on my Dilly Swiss Pie that was featured in Our State Magazine a few years ago. I fell so in love with the dill and Swiss cheese combo with tomatoes instead of the usual basil/oregano and Italian family of seasonings I tweaked and rebirthed it… using crispy buttery flakey phyllo pastry and threw caraway seeds into the mix.
Y’all!!!
So I hope before the last tomatoes are gone, you will slap my slab pie together. It’s perfect for a light brunch, lunch or supper with a salad… great in wedges with a glass of wine or cold beer in the porch swing… and pairs with hearty grilled meats for just the right side dish.
Now run along and pick those last juicy ‘maters from your garden or pick up from your farmers’ market and do make yourself some pie! Once you do, I think it might turn into one of your season go-tos time and again… and one you’ll want to share with others.
Come over to my facebook community and share your pics and reviews when you do. Y’all know I love it when you make my recipes… and share with us there.
Tomato-Swiss Slab Pie with fresh dill
Ingredients
- 10 sheets phyllo pastry
- ½ cup grated Swiss
- 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
- ½ medium red onion, cut into thin slivers
- salt and freshly ground black pepper
- ¾ cup fried canned onions
- about ½ cup fresh dill
Instructions
- 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.
