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 Tomato Swiss Slab Pie in small wedges as an appetizer, or in bigger wedges as a side dish. Perfect alongside a salad for a light, meatless meal.
2-3ripe tomatoes,sliced thin and drained between paper towels
½mediumred onion,cut into thin slivers
salt and freshly ground black pepper
¾cupfried canned onions
about ½cupfresh dill
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.
Note: This recipe can easily be doubled and baked side by side on a baking sheet.