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 tartlettes. They are baked in a mini muffin tin making them a perfect small bite or appetizer.
Gluten-Free Tartlette Shells
Gluten-free crepes work very well for the tartlette 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. For step-by-step instructions on how to cook crepes. see my gluten-free crepes post.
How to Make the Tartlette 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 tartlettes are ready for the filling!
Tartlette 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:
Make-Ahead
These gluten-free tartlettes 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 Tartlettes
Ingredients
Gluten-Free Crepes (tartlette 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
Tartlette Filling
- Keep these ingredients separate:
- 1/3 c crumbled feta cheese
- 4 dried apricots, finely diced
- 3 tbsp chopped pistachios
- honey or agave syrup
Instructions
Make the crepes for the tartlette 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 Tartlettes
- 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.
Notes
*It is recommended that you use a gluten-free flour blend without xanthan gum.
For an easy DIY gluten-free flour blend, combine:
2 c brown rice flour
2/3 c potato starch
1/3 cup tapioca starch
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Nutrition Information
Yield 18 Serving Size 2 tartlettesAmount Per Serving Calories 75Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 28mgSodium 65mgCarbohydrates 8gFiber 0gSugar 2gProtein 3g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated using information from the Nutritionix database. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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