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 two bite tartlets. They are baked in a mini muffin tin making them a perfect small bite appetizer. The possibilities for fillings are endless so if you don’t like one of the ingredients, feel free to be creative and add your favorites. The only fillings that don’t do so well are those with high water content.
Be sure to check out more of my gluten-free appetizer recipes including my gluten-free tartlets with brie and date, gluten-free appetizer tartlets with apple, gluten-free sausage stuffed mushrooms and gluten-free Thai coconut chicken on baby bok choy leaves.
Tartlet Shells – 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. I make them a day or two ahead to make it easier on the day of.
If you prefer a short cut, gluten-free tortillas are good alternative. They are a little less pliable but can be a quicker option. Siete Foods (grain-free), Rudi’s, BFree gluten-free tortillas, or any soft gluten-free tortilla will work in place of the crepe. Brown rice wraps are very brittle and don’t work very well for the tartlet shells. See the recipe card below for instructions on how to use them.
Gluten-Free Flour – I have used several different gluten-free flour blends for these tartlet shells and they all worked well. My custom blend of sorghum, millet and brown rice flours with potato and tapioca starches is my favorite.
Here’s the recipe for this special flour blend that I love for theses tartlettes and many more of my gluten-free recipes:
- 1 c sweet white sorghum flour
- 3/4 c millet flour
- 1/4 c brown rice flour
- 2/3 c potato starch
- 1/3 c tapioca starch
If you prefer a store bought blend, I like King Arthur Flour All Purpose Gluten-Free flour the best. See the notes in the recipe for a super simple DIY gluten-free flour blend or my blog post on gluten-free flours
How to Make Gluten-Free Tartlet Shells
Cut out 2½-3″ circles from the tortillas or crepes 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.
Stack 2 or 3 to make the process go faster. Press down firmly 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, keep them covered 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!
Gluten-Free Tartlets with Ricotta and Kale
Gluten-Free Crepes (tartlet shell)
- ½ c milk milk substitutes are fine
- a pinch of salt
- 2 eggs room temperature
- ½ c gluten-free flour blend*
- 2 Tbsp unsalted butter melted and cooled slightly
- 1 cup ricotta cheese
- 6 kale leaves rinsed and stemmed
- 2-3 artichokes canned, finely chopped
- 1 egg
- 3 Tbsp finely grated parmesan cheese
- pinch of white pepper
- pinch of nutmeg
- Make the filling
- Finely chop the kale, place in a bowl and microwave on high for 20-30 seconds just to wilt it slightly.
- Add the remaining ingredients and stir to combine.
- 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.
- 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. Use 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 since 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 (unless refrigerated)
- Pre-heat the oven to 350°
- Assemble the Tartlets
- Ideally the crepes (or tortillas) should be cut to 2½″-3" circles. Use a biscuit cutter or the mouth of a 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 canola or baking spray. 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 about 1 tablespoon of the filling mixture.
- Bake the tartlets
- Bake for 10-12 minutes or until the edges of the tart shell start to brown. Serve immediately.
2/3 c potato starch
1/3 cup tapioca starch