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Home Β» Appetizers and Snacks Β» Gluten-Free Tartlets with Feta and Apricot

October 17, 2019 (last updated December 20, 2021)

Gluten-Free Tartlets with Feta and Apricot

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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 tartlettes filled with feta, dried apricot and and chopped pistachios on distressed blue painted background with white towel on left
Photo by Viktor Budnik

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 2Β½ -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.

  • gluten-free tortilla on wood board with 2 1/2" metal biscuit cutter
  • gluten-free tortilla on wood board with 2 round pieces cut out sitting next to tortilla, 2 1/2" metal biscuit cutter on the tortilla
  • gluten-free appetizer, small butes, gluten free tart shell

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.

  • close up of gluten free 2 1/2" tortilla circle being pushed into mini muffin tin with finger
  • gluten-free appetizer, small bites, apricot, feta, gluten free hors d'oeuvres

The tartlets are ready for the filling!

Tartlet 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:

  • Gluten-Free Tartlets with Brie and Dates
  • Gluten-Free Tartlets with Ricotta and Kale

Make-Ahead

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 tartlettes filled with feta, dried apricot and and chopped pistachios on distressed blue painted background with white towel on left

Gluten-Free Tartlets

Author: Janet Harlow
Course: Appetizers and Snacks
Cuisine: Mediterranean
Servings: 36
These gluten-free tartlets are filled with feta cheese, dried apricot and pistachios for a delicious sweet and savory bite.
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins

Recommended Products

  • Gluten-Free All-Purpose Flour

Ingredients
  

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 without xanthan gum, guar gum or inulin*
  • 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 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 inΒ 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 aΒ thin coating of batter. If you put in too much batterΒ simply pour it out.
  • Once the crepe is set, flip itΒ 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 350Β°
  • Assemble the Tartlets
  • Ideally the crepes (or tortillas) should be cut toΒ 2 1/2β€³-3" 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 circleΒ and pushΒ it into a well of the muffin tin. No need to worry if it cracks a little bit.
  • Spoon in someΒ feta, drizzle with a 1/4-1/2 tsp honey and top with apricot and pistachios.
  • Bake for 10-12 minutes.

Notes

It is highly recommended that you use a flour blend WITHOUT xanthan gum, guar gum or inulin. These binders make the crepe batter too thick.
For an easy DIY gluten-free flour blend, combine:
2 c brown rice flour
2/3 c potato starch
1/3 cup tapioca starch

Nutrition

Serving: 2tartlettesCalories: 75kcalCarbohydrates: 8gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 2gCholesterol: 28mgSodium: 65mgSugar: 2g
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.
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Posted In: Appetizers and Snacks, Vegetarian · Tagged: tartlets

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