![Tomato Pie Bars](https://cdn.statically.io/img/www.foodandwine.com/thmb/KsrvDt-I2wsP_idKN8uG9CWoYmc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Tomato-Pie-Bars-XL-Recipe-0821-791b96c3d5834a77855604a54477340f.jpg)
Ingredients
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1 ½ sleeves saltine crackers, coarsely crushed
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¾ cup unsalted butter (6 ounces), melted
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4 ounces Parmesan cheese, grated (about 1 cup), divided
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2 large egg yolks, beaten
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10 ounces aged sharp cheddar cheese, grated (about 2 1/2 cups)
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3 tablespoons mayonnaise
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1 tablespoon minced chipotle chile in adobo sauce
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1 teaspoon curry powder, divided
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½ teaspoon black pepper, divided
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1 pint mixed cherry tomatoes (about 2 1/2 cups)
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1 teaspoon kosher salt
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Fresh basil leaves, for garnish
Directions
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Preheat oven to 350°F. Pulse crackers in a food processor until crumbly with some pea-size pieces remaining, 6 to 7 pulses, to yield about 3 cups crumbs. Stir together cracker crumbs, butter, 3/4 cup Parmesan, and egg yolks in a bowl until combined. Firmly press into bottom of a 9-inch square pan lined with parchment paper. Bake in preheated oven until lightly browned, 15 to 18 minutes. Let cool 1 hour.
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Stir together cheddar, mayonnaise, chipotle, 1/2 teaspoon curry powder, and 1/4 teaspoon black pepper in a bowl.
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Cut tomatoes into 1/4-inch slices; place on a baking sheet lined with paper towels. Sprinkle both sides with salt, remaining 1/2 teaspoon curry powder, and remaining 1/4 teaspoon pepper. Let stand 15 minutes.
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Spread cheese mixture in an even layer on crust; top with tomatoes. Sprinkle with remaining 1/4 cup Parmesan. Bake at 350°F until golden brown, about 20 minutes. Let cool 40 minutes. Garnish with basil.