Tomato Pie Bars

3.5
(6)
6 Reviews

In his riff on tomato pie, Food Editor Josh Miller uses crushed saltine crackers and Parmesan cheese to give these tomato pie bars a crispy, savory bottom crust and enhances the rich, savory filling with mildly spicy curry powder and chipotle chile. A topping of juicy slices of tomato brings the finished tomato pie bars into perfect balance.

By Josh Miller
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Tomato Pie Bars
Photo: Photo by Linda Xiao / Food Styling by Kate Buckens / Prop Styling by Maeve Sheridan
Active Time:
20 mins
Total Time:
2 hrs 50 mins
Yield:
6 to 8
Cook Mode (Keep screen awake)

Ingredients

  • 1 ½ sleeves saltine crackers, coarsely crushed

  • ¾ cup unsalted butter (6 ounces), melted

  • 4 ounces Parmesan cheese, grated (about 1 cup), divided

  • 2 large egg yolks, beaten

  • 10 ounces aged sharp cheddar cheese, grated (about 2 1/2 cups)

  • 3 tablespoons mayonnaise

  • 1 tablespoon minced chipotle chile in adobo sauce

  • 1 teaspoon curry powder, divided 

  • ½ teaspoon black pepper, divided 

  • 1 pint mixed cherry tomatoes (about 2 1/2 cups) 

  • 1 teaspoon kosher salt

  • Fresh basil leaves, for garnish 

Directions

  1. 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.

  2. Stir together cheddar, mayonnaise, chipotle, 1/2 teaspoon curry powder, and 1/4 teaspoon black pepper in a bowl.

  3. 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.

  4. 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.

Originally appeared: August 2021

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