Rating: 3 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

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.

Josh Miller
August 2021

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Credit: Photo by Linda Xiao / Food Styling by Kate Buckens / Prop Styling by Maeve Sheridan

Recipe Summary test

active:
20 mins
total:
2 hrs 50 mins
Yield:
6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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. 

  • 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.

  • 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.

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