Flavorful Cheddar Tomato Pie Bars

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If you ask me, tomato pie bars are a total game-changer.

These savory squares take everything wonderful about a classic Southern tomato pie and turn it into an easy-to-serve, party-ready dish. Fresh tomatoes and herbs sit on a flaky crust, all held together with a creamy cheese mixture.

The combination of garden-fresh tomatoes and buttery crust creates something that’s both comforting and fresh. A sprinkle of crispy bacon and a handful of fresh basil leaves make each bite better than the last.

It’s the kind of recipe that works just as well for a casual lunch as it does for a summer potluck, and the leftovers taste even better the next day.

What Kind of Tomatoes Should I Use?

Cherry tomatoes are the star of this recipe, and you’ve got plenty of options to choose from at the store. Regular red cherry tomatoes work great, but try mixing it up with yellow, orange, or even purple varieties to add visual interest to your pie bars. The small size of cherry tomatoes means they’ll release less liquid than larger tomatoes, which helps keep your crust crispy. If you can’t find cherry tomatoes, grape tomatoes make a perfect substitute since they’re similarly sized and have a sweet flavor profile. Just make sure whichever tomatoes you pick are ripe but firm – if they’re too soft, they might make your bars soggy.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps depending on what you have in your pantry:

• Saltine crackers: Out of saltines? You can use butter crackers like Ritz, or even graham crackers for a slightly sweeter base. Just make sure to use the same amount by weight.
• Cheese options: 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 pre-shredded cheese as it doesn’t melt as smoothly.
• Chipotle in adobo: If you can’t find chipotle peppers, try 1 tablespoon of smoked paprika plus a pinch of cayenne for that smoky heat. Or use 1 tablespoon of hot sauce for just the heat element.
• Cherry tomatoes: Any small tomato variety works here – grape tomatoes, small Roma tomatoes (quartered), or even regular tomatoes cut into 1-inch chunks. Just remove excess seeds to prevent the bars from getting soggy.
• Mayonnaise: Greek yogurt or sour cream can work instead of mayo, though the texture might be slightly different. Just make sure to drain any excess liquid first.
• Curry powder: If you don’t have curry powder, use a mix of ground cumin and coriander (½ teaspoon each). You can skip it altogether, but you’ll miss out on some nice background flavor.

Watch Out for These Mistakes While Baking

The biggest challenge when making tomato pie bars is preventing a soggy bottom crust – to avoid this, make sure to firmly press the saltine mixture into the pan and pre-bake until it’s lightly golden and set. Another common mistake is using watery tomatoes, which can make your bars mushy – solve this by cutting cherry tomatoes in half and letting them drain on paper towels for 15-20 minutes before adding them to your bars. If you’re finding the cheese mixture too thick to spread evenly, try warming your mayonnaise to room temperature first, and don’t skip the resting time after baking (at least 15 minutes) to allow the bars to set properly. For the best flavor balance, remember to evenly distribute the curry powder and black pepper throughout both layers, rather than adding all the seasoning to just one component.

What to Serve With Tomato Pie Bars?

These cheesy, savory tomato pie bars make a fantastic addition to any summer meal or picnic spread. They’re great paired with a simple green salad dressed in light vinaigrette to balance out their rich, cheesy goodness. Since these bars are pretty hearty, I like serving them with some crisp vegetables like cucumber spears or bell pepper strips for a nice temperature and texture contrast. For a complete meal, add some grilled chicken or a bowl of chilled gazpacho soup on the side – the flavors work really well together!

Storage Instructions

Keep Fresh: These tomato pie bars stay good in the fridge for up to 3 days when stored in an airtight container. The crust might soften a bit over time due to the moisture from the tomatoes, but they’re still really tasty! I like to place a paper towel in the container to absorb any excess moisture.

Make Ahead: You can prep the crust a day ahead and store it covered at room temperature. The cheese mixture can also be made a day in advance and kept in the fridge. When you’re ready to bake, just assemble with fresh tomatoes and pop it in the oven!

Serve Later: These bars taste best slightly warm or at room temperature. If you’re taking them from the fridge, let them sit out for about 15-20 minutes before serving. The flavors really come alive when they’re not cold!

Preparation Time	30-45 minutes
Cooking Time	35-45 minutes
Total Time	65-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 70-80 g
• Fat: 150-160 g
• Carbohydrates: 150-170 g

Ingredients

• 1.5 sleeves coarsely crushed saltine crackers
• 3/4 cup unsalted butter, melted (6 ounces)
• 4 ounces grated parmesan cheese (roughly 1 cup), split
• 2 large egg yolks, whisked
• 10 ounces aged sharp cheddar cheese, shredded (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 ground black pepper, split
• 1 pint mixed cherry tomatoes (about 2 1/2 cups)
• 1 teaspoon kosher salt
• Fresh basil leaves for decoration

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C).

In a food processor, pulse crackers until they are crumbly, with some pea-sized pieces remaining; this should take about 6 to 7 pulses and yield approximately 3 cups of crumbs.

In a bowl, combine the cracker crumbs with melted butter, 3/4 cup of Parmesan cheese, and egg yolks until well mixed.

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’s lightly browned, which should take 15 to 18 minutes.

Allow the crust to cool for 1 hour.

Step 2: Make the Cheese Mixture

While the crust is cooling, stir together cheddar cheese, mayonnaise, chipotle chili, 1/2 teaspoon of curry powder, and 1/4 teaspoon of black pepper in a bowl.

Mix until all ingredients are thoroughly combined to create a smooth cheese mixture.

Step 3: Prepare the Tomatoes

Cut the tomatoes into 1/4-inch slices.

Lay 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 them stand for 15 minutes to allow the flavors to meld.

Step 4: Assemble and Bake the Tart

Spread the cheese mixture evenly over the cooled crust.

Arrange the seasoned tomato slices on top of the cheese layer.

Sprinkle the top with the remaining 1/4 cup of Parmesan cheese.

Bake the assembled tart in the oven at 350°F (175°C) until it becomes golden brown, which should take about 20 minutes.

Allow the tart to cool in the pan for 40 minutes before serving.

Step 5: Garnish and Serve

Once the tart has cooled, garnish it with fresh basil leaves for added flavor and visual appeal.

Cut into squares and serve your deliciously savory treat!

Enjoy.