Tomato Pancetta Tartlets

How to Make

1 cup
Birch Benders Classic Recipe Pancake Mix
1/3 cup
2 tbsp
Extra Virgin Olive Oil
1 tbsp
Shredded Parmesan
1 tbsp
Italian seasoning
1/4 cup
Diced Cooked Pancetta
1/3 Cup
Heirloom Cherry Tomatoes, each sliced in half lengthwise
1 Tbsp
Minced Garlic
2 tbsp
Extra Virgin Olive Oil
Salt and Pepper, to taste
  1. Preheat oven to 350°F.
  2. Grease one 12-cup or two 6-cup muffin tins thoroughly, ensuring all sides of each well are coated.
  3. In a medium bowl, blend all ingredients for tartlet dough to form a thick, slightly sticky dough.
  4. Drop a small spoonful of dough into each muffin cup. Dab your fingertips in olive oil, then use them to flatten dough into the bottom of the well and up around the sides, spreading dough as thin as possible.
  5. In a medium bowl, mix together filling, tossing lightly with fingers.
  6. Fill each cup with a few tablespoons of filling.
  7. Bake 12-15 minutes, until tartlet edges are golden brown.
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