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Home Β» Appetizers and Snacks Β» Gluten-Free Two-Bite Tartlets with Ricotta and Kale

July 17, 2020 (last updated December 20, 2021)

Gluten-Free Two-Bite Tartlets with Ricotta and Kale

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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 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.

overhead view of gluten free spinach ricotta tartlettes on weathered blue wood board. red and white napkin on left
Photo by Viktor Budnik

Tartlet Ingredients

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 – For a ready-made, store bought gluten-free flour, I use King Arthur All Purpose Flour (not Measure for Measure). This is their blend without binders like xanthan gum and guar gum. The binders make crepe batter too thick and it needs to be thin, so it can easily spread in the pan.

It is difficult to find a gluten-free flour without binders, so the recipe includes a simple DIY gluten-free flour blend that works well for crepes. Mixing up your own gluten-free flour blend can be a great way to incorporate different gf grains into your diet (most gluten-free flours are rice based). See my post on the best gluten-free flour for baking for more info on DIY blends and store-bought blends.

Here’s the recipe for a simple flour blend that works for theses tartlettes:

  • 2 c brown rice flour
  • 2/3 c potato starch
  • 1/3 c tapioca starch

How to Make Gluten-Free Tartlet Shells

Cut out 2Β½-3″ 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.

  • tartlette shells, gluten-free appetizer recipe
  • 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, 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.

  • gluten-free appetizer, small bites, apricot, feta, gluten free hors d'oeuvres
Tartlet shells from gluten-free tortillas

The tartlets are ready for the filling!

two bite tartlette shells in mini muffin tin with stack of shells and biscuit cutter on white plate in background
Tartlet shells from my gluten-free crepes
overhead view of gluten free spinach ricotta tartlettes on weathered blue wood board. red and white napkin on left

Gluten-Free Tartlets with Ricotta and Kale

Author: Janet Harlow
Course: Appetizers and Snacks
Cuisine: Mediterranean
Servings: 24
These gluten-free tartlets are filled with a creamy ricotta, kale and artichoke filling and make for an elegant party appetizer.
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Prep Time 30 mins
Cook Time 12 mins
Total Time 42 mins

Recommended Products

  • Grain Free Tortillas
  • Gluten-Free All-Purpose Flour

Ingredients
  

Gluten-Free Crepes (tartlet shell)

  • Β½ c milk milk substitutes are fine
  • a pinch of salt
  • 2 eggs room temperature
  • Β½ c gluten-free flour blend without xanthan gum, guar gum or inulin*
  • 2 Tbsp unsalted butter melted and cooled slightly

Tartlette Filling

  • 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

Instructions
 

  • 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 inΒ 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 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 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 350Β°
  • Assemble the Tartlets
  • Ideally the crepes (or tortillas) should be cut toΒ 2Β½β€³-3" 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 circleΒ and pushΒ 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.

Notes

It is highly recommended that you use a flour blend without xanthan gum, guar gum or inulin. These binders make the batter too thick to spread in the pan.
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: 151kcalCarbohydrates: 11gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 6gCholesterol: 37mgSodium: 99mgFiber: 1gSugar: 3g
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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