Recipe makes 6 servings, 2 tartlets per serving.
Calories 90, Total Fat 3g, Protein 6g, Carbohydrates 10g.
1/2 cup water
1 tbsp mixed herbs (thyme, basil & oregano)
1 tbsp extra virgin olive oil
1/4 tsp onion powder
1/8 tsp salt
Preheat oven to 350°F.
In a bowl, combine all ingredients except for the tomatoes. Mix with a spoon until you end up with a thick, sticky batter.
Let batter sit and slice the tomato into twelve thin, small slices. Remove seeds from the tomato slices.
Spray nonstick cooking spray in 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!