A Super Bowl party with a traditional sports menu of beer, wings, corn dogs and guacamole inspired me to include a little elegance with these gluten-free tartlets. They are baked in a mini muffin tin making them a perfect small bite or appetizer.
More Gluten-Free Appetizer Recipes
Check out more of my small bite recipes including my personal favorite Gluten-Free Tartlets with Brie and Date, Gluten-Free Two Bite Tartlets with -Ricotta and Kale, Gluten-Free Thai Coconut Chicken and the game-time friendly Gluten-Free Corn Dog Bites.
Gluten-Free Tartlet Shells
Gluten-free crepes work very well for the shells – see my crepe recipe in the recipe card below. They are pliable and have a nice rich, eggy flavor. Tortillas are an easy ready-made option for the shell. Siete Foods (grain-free), Rudi’s, BFree gluten-free tortillas, or any soft gluten-free tortilla will work in place of the crepe. In my experience, brown rice tortillas are too brittle for this recipe. For step-by-step instructions on how to cook crepes. see my post on how to make gluten-free crepes.
How to Make the Tartlet Shells
Cut out 2½ -3″ circles using a biscuit cutter or a wide mouth glass or jar. If using tortillas, heat them in the microwave for 7-8 seconds to make them a bit more pliable. If you’re using my crepes and have refrigerated them, heat them for 10 seconds to keep them from sticking together.
Stack 2 or 3 to make the process go faster. Press down and turn the cutter.
Spray the muffin tin with oil spray. Reheat the cut circles in the microwave for a few seconds if they have cooled. They will need to be warm for this step. Once heated, cover with a towel to keep warm. Take one circle and push it into a well of the muffin tin. No need to worry if it cracks a little bit.
The tartlets are ready for the filling!
This recipe has feta, dried apricot, honey and pistachios which makes for a great sweet and salty combination but any dried fruit with your favorite cheese will make a great filling. For creamier cheeses like brie and mozzarella you can omit the honey. See these posts for different filling options:
These gluten-free tartlets can be filled and put in the refrigerator for one day or if longer, in the freezer (unbaked) and will keep extremely well. When I prep these for a party, I make several pans the day before. Sometimes there is a pan or two that did dot get used so I pop them in the freezer for the next time. Just thaw and bake.
Gluten-Free Crepes (tartlet shell)
- 1/2 c milk milk substitutes are fine
- a pinch of salt
- 2 eggs room temperature
- 1/2 c gluten-free flour blend
- 2 tbsp unsalted butter melted and cooled slightly
- Keep these ingredients separate:
- 1/3 c crumbled feta cheese
- 4 dried apricots finely diced
- 3 tbsp chopped pistachios
- honey or agave syrup
- Make the crepes for the tartlet shells (or skip this and use tortillas)
- Put the eggs and milk in a blender and blend for a few seconds. Add the dry ingredients and blend for 10 seconds. Scrape down the sides of the blender bowl.
- Drizzle in the butter with the blender on low. Cover the blender and blend on medium a few seconds more.
- Heat a non-stick skillet over a high flame for 2 minutes. Brush very lightly with butter and turn the the heat to medium-high
- Swirl and gently shake the skillet as you pour in the batter to spread it evenly – 1/4 c batter for a 10-12" skillet and 2 Tbsps for an 8" skillet. It should be a thin coating of batter. If you put in too much batter simply pour it out.
- Once the crepe is set, flip it over and cook another 10 seconds. Do not brown it, because it will cook more in the oven.
- Transfer to a plate and cover. Continue this process and stack the crepes on the plate keeping covered. The crepes will not stick together.
- Pre-heat the oven to 350°
- Assemble the Tartlets
- Ideally the crepes (or tortillas) should be cut to 2 1/2″-3" circles. Use a biscuit cutter or the mouth of a wide glass. If using tortillas, heat them in the microwave for 7-8 seconds to make them a bit more pliable and cut out just like the crepes.
- Spray the muffin tins with oil. Reheat the cut circles in the microwave for a few seconds if they have cooled. Cover the warmed circles with a towel while you work.
- Take one circle and push it into a well of the muffin tin. No need to worry if it cracks a little bit.
- Spoon in some feta, drizzle with a 1/4-1/2 tsp honey and top with apricot and pistachios.
- Bake for 10-12 minutes.
2/3 c potato starch
1/3 cup tapioca starch