Go Back
+ servings
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.
No ratings yet
Prep Time 30 mins
Cook Time 12 mins
Total Time 42 mins


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

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


  • 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.


It is recommended that you use a 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


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.