Sweet and savory, tangy, salty. Mouth watering yet? These gluten-free tartlettes with brie and date are one of the most popular appetizers at my parties. But it’s funny, I get side-long glances from people when they hear what’s in these small bites. And then they taste them . . . and the plate is usually empty in seconds.
Tartlette Shells – For a quick and easy tartlette shell use gluten-free tortillas. Siete Foods cassava tortillas, Rudis and BFree are good for this recipe. Brown rice wraps/tortillas do not work well because they are much too brittle.
But, my preference is to make my gluten-free crepes for the shell. It’s a little more work but I think it’s worth the effort. Here is my post on how to make gluten-free crepes that has excellent step-by-step instructions on making gluten-free crepes. It’s way easier than you may think. I make them a day or two ahead to make it quicker on the day of.
If you make the gluten-free crepes ahead of time, cut out the circles needed for the tartlette shells. They do very well in the refrigerator for a week or for several months in the freezer. Wrap tightly in plastic wrap and then put into a zip top bag. They will stick together when cold, so warm the stack briefly (in the microwave works well) to make separating them more easy.
Dates – You may not be a fan of dates but this is no ordinary date filling. The dates are simmered with cinnamon, orange juice and red wine until they are melting. The tangy orange and red wine are perfect for taming the super sweet dates.
These gluten-free tartlettes with brie and dates can be assembled completely and be refrigerated or frozen (unbaked). Refrigerate for a week or for several months frozen. I just wrap the tartlettes in the mini muffin tin tightly in 2 layers of plastic wrap. Thaw and then bake as directed in the recipe.