Here’s my go-to recipe for tomato pie bars, featuring a flaky, butter-rich crust topped with layers of fresh summer tomatoes, herbs, and a creamy cheese mixture that melts perfectly when baked.
These tomato pie bars have become a regular at our summer potlucks and backyard gatherings. I often make a double batch because they disappear so quickly – plus they’re just as good served at room temperature the next day. Perfect for an easy lunch, right?
Why You’ll Love These Tomato Pie Bars
- Make-ahead friendly – These bars are perfect for preparing in advance for parties or picnics, and they taste great whether served warm or at room temperature.
- Unique twist on classic flavors – The combination of buttery crackers, sharp cheese, and juicy tomatoes creates a savory treat that’s different from your usual appetizers or snacks.
- Perfect party food – Cut into neat squares, these portable bars are ideal for potlucks, picnics, or any gathering where you need finger food that won’t mess up your guests’ hands.
- Rich cheese flavor – With both sharp cheddar and Parmesan cheese, plus a hint of chipotle and curry, these bars pack a flavorful punch that cheese lovers will appreciate.
What Kind of Cherry Tomatoes Should I Use?
For these pie bars, you can use any variety of cherry tomatoes you find at your local market – from sweet Sun Golds to classic red cherries to multi-colored heirloom mixes. Each type brings its own flavor profile to the dish, though I find that a mixture of different varieties adds nice visual appeal and interesting flavor complexity. The most important thing is picking tomatoes that are ripe but still firm, as overly soft ones can make your bars too wet. If you’re shopping out of season, look for greenhouse-grown cherry tomatoes, which tend to have better flavor than larger winter tomatoes. Just give them a quick rinse and pat them dry before using to ensure your bars don’t get soggy.
Options for Substitutions
This recipe is pretty flexible and you can make several swaps if needed:
- Saltine crackers: If you’re out of saltines, try using butter crackers, Ritz crackers, or even crushed pretzels. Just keep in mind that butter crackers will make the crust richer, so you might want to reduce the butter by 2 tablespoons.
- Cheese varieties: While aged sharp cheddar gives the best flavor, you can use regular cheddar or even Gruyere. For the Parmesan, Romano cheese makes a good substitute. Just avoid using pre-shredded cheese as it doesn’t melt as smoothly.
- Chipotle in adobo: No chipotle? Try 1 teaspoon of smoked paprika plus a pinch of cayenne pepper, or use 1 tablespoon of chopped pickled jalapeños for a different kind of heat.
- Cherry tomatoes: Any small tomato variety works here. You can use grape tomatoes, or even regular tomatoes cut into chunks – just make sure to remove excess seeds and juice first.
- Mayonnaise: Greek yogurt or sour cream can work instead of mayo, though the filling might be slightly less creamy.
- Fresh basil: Feel free to swap with fresh oregano or thyme, or skip the herbs altogether if you don’t have any on hand.
Watch Out for These Mistakes While Baking
The biggest challenge when making tomato pie bars is dealing with excess moisture from the tomatoes – to prevent a soggy crust, make sure to slice your cherry tomatoes and let them drain on paper towels for at least 30 minutes before using them. A common mistake is rushing the crust preparation – take your time to really press the saltine mixture firmly into the pan, ensuring it’s evenly distributed and well-compacted, which helps prevent crumbling when serving. The cheese mixture can become greasy if overheated, so be careful to bake just until the cheese is melted and slightly bubbly, but not separated – usually around 20-25 minutes at 350°F is perfect. For the best flavor and texture, allow the bars to cool completely before cutting them, and store any leftovers in the refrigerator to maintain their structure.
What to Serve With Tomato Pie Bars?
These savory tomato pie bars make a fantastic addition to any summer meal or picnic spread! Since they’re rich and cheesy, they pair really well with lighter sides like a crisp arugula salad dressed with lemon vinaigrette, or some cucumber and red onion slices tossed in herb vinegar. For a complete meal, try serving them alongside grilled chicken or a simple piece of fish – the bars can totally work as your starchy side dish. If you’re serving these at a party, they taste great at room temperature and go perfectly with other finger foods like deviled eggs or fresh veggie sticks.
Storage Instructions
Keep Fresh: These tasty tomato pie bars will stay good in an airtight container in the fridge for up to 3 days. The cracker crust might soften a bit over time, but they’ll still be really good! Just place some paper towels in the container to absorb any excess moisture from the tomatoes.
Make Ahead: You can prep the crust and cheese mixture a day ahead and store them separately in the fridge. When you’re ready to bake, just assemble with fresh tomatoes and pop it in the oven. This is super handy when you’re planning for a gathering!
Serve Again: When you’re ready to enjoy your leftover bars, let them come to room temperature for about 15-20 minutes. For the best texture, you can warm them in the oven at 350°F for about 5-7 minutes – this helps crisp up the crust a bit too!
| Preparation Time | 30-45 minutes |
| Cooking Time | 35-40 minutes |
| Total Time | 1 hour 5 minutes – 1 hour 25 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 70-80 g
- Fat: 130-140 g
- Carbohydrates: 90-100 g
Ingredients
- 1.5 sleeves saltine crackers, roughly crushed
- 3/4 cup melted unsalted butter (6 ounces)
- 4 ounces grated parmesan cheese (around 1 cup), split
- 2 large egg yolks, whisked
- 10 ounces shredded aged sharp cheddar cheese (approximately 2 1/2 cups)
- 3 tablespoons mayonnaise
- 1 tablespoon finely chopped chipotle pepper in adobo sauce
- 1 teaspoon curry powder, split
- 1/2 teaspoon black pepper, split
- 1 pint mixed cherry tomatoes (nearly 2 1/2 cups)
- 1 teaspoon kosher salt
- Fresh basil leaves for decoration
Step 1: Prepare Cracker Crust
Begin by preheating the oven to 350°F (175°C).
In a food processor, pulse crackers until they become crumbly, ensuring some pea-size pieces remain.
This should take about 6 to 7 pulses and yield about 3 cups of crumbs.
In a bowl, mix together the cracker crumbs, melted butter, 3/4 cup of grated Parmesan cheese, and egg yolks until well combined.
Firmly press this mixture into the bottom of a 9-inch square pan lined with parchment paper.
Bake the crust in the preheated oven until it is lightly browned, which should take about 15 to 18 minutes.
Allow it to cool for 1 hour after baking.
Step 2: Prepare the Cheese Mixture
In a bowl, stir together the cheddar cheese, mayonnaise, chipotle pepper, 1/2 teaspoon of curry powder, and 1/4 teaspoon of black pepper.
Mix until all ingredients are thoroughly combined and the mixture is smooth and creamy.
Step 3: Prepare Tomatoes
Slice the tomatoes into 1/4-inch thick slices.
Place the slices on a baking sheet lined with paper towels to absorb excess moisture.
Sprinkle both sides of the tomato slices with salt, the remaining 1/2 teaspoon of curry powder, and the remaining 1/4 teaspoon of black pepper.
Let the tomatoes stand for 15 minutes to allow the flavors to meld and to draw out excess moisture.
Step 4: Assemble and Bake
Spread the prepared cheese mixture evenly over the cooled cracker crust.
Arrange the tomato slices on top of the cheese layer.
Sprinkle the remaining 1/4 cup of Parmesan cheese over the top.
Return the pan to the oven and bake at 350°F (175°C) until the top is golden brown, about 20 minutes.
Allow the dish to cool for 40 minutes after baking to let the flavors settle and to make slicing easier.
Step 5: Garnish and Serve
Once cooled, garnish the top with fresh basil leaves for an additional pop of color and flavor.
Serve the tomato and cheese tart warm or at room temperature.
Enjoy this deliciously savory dish!
