Tomato Tartlets

The inspiration for this recipe came while we were shopping at the farmer's market one day and couldn't stop staring at (and touching and smelling!) all of the gorgeous heirloom tomatoes on display. We created this savory tartlet to showcase one of our favorite summer foods and plan to enjoy it all year long. This is the perfect recipe for an appetizer when entertaining a crowd and can be made in just under 20 minutes!

FlapJacked Tomato Tartlets Recipe


1 cup FlapJacked Buttermilk Protein Pancake mix
1/2 cup water
1 TBSP herbs of choice (we used a mix of thyme, basil and oregano)
1 TBSP extra virgin olive oil
1/4 tsp onion powder
1/8 tsp sea salt
1 heirloom tomato


Serving Size: 2 tartlets
Servings: 6
Calories 90
Fat 3g
Carbs 10g      
Fiber 2g
Sugar 3g 
Protein 6g

Pre-heat oven to 350˚. In a bowl, combine all ingredients except for the tomatoes. Mix with a spoon until you end up with a thick, sticky batter. Let better sit and slice the tomato into twelve thin, small slices. Remove seeds from the tomato slices. Grease (or use nonstick spray) a muffin tin. Drop rounded tablespoons full of batter into each well of the muffin tin. Use your fingers to flatten each mound, spreading evenly in the well. Place each slice of tomato into each well and press down lightly into the batter. If desired, sprinkle a little bit of sea salt onto each tartlet. Place in the oven and cook for 14 minutes or until edges of each tartlet are golden brown. ENJOY!