Tomato Pie Bars

Ingredients

• 1.5 sleeves saltine crackers, coarsely crushed
• .75 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
• .5 teaspoon black pepper, divided
• 1 pint mixed cherry tomatoes (about 2 1/2 cups)
• 1 teaspoon kosher salt
• Fresh basil leaves, for garnish

Steps

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.