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mini muffin tin with gluten-free tartlettes with date, brie chunk and chopped walnuts

Gluten-Free Tartlets with Brie and Dates

Author: Janet Harlow
Course: Appetizers and Snacks
Cuisine: Mediterranean
Servings: 24
These gluten free tartlets are filled with a sweet date paste and tangy brie and make a perfect appetizer with red wine.
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Prep Time 30 mins
Cook Time 12 mins
Total Time 42 mins


Gluten-Free Crepes (tartlet shell) or use gluten-free tortillas*

  • 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

  • 4 oz wedge of brie
  • 6 large or 8 small pitted dates
  • 2 Tbsps orange juice
  • 1/4 c red wine
  • 1/4 tsp cinnamon
  • 1/2 cup chopped walnuts or pine nuts


  • Make the filling
  • Roughly chop the dates.
  • Place the dates, orange juice, cinnamon and salt into a small (non-stick preferred) pan over medium heat. Stir often.
  • When the dates become very soft and start to melt turn up the flame to high and add the wine. Let it simmer until most of the liquid is evaporated.
  • Remove the pan from the heat and use a wooden or plastic spoon to smash the dates. Set aside to cool. This will allow the mixture to thicken.
  • 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 1-2 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 you refrigerate them).
  • Pre-heat the oven to 350°
  • Assemble the Tartlets
  • Cut the brie into approximately 1" inch pieces.
  • 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 teaspoon of the date mixture, add a piece of brie and top with about 1 tsp chopped walnuts.
  • Bake the tartletsBake for 10 minutes and serve immediately.


*Siete or Rudi's gluten-free tortillas or BFree wraps work well for the tartlette shells. Brown rice wraps do not work well as they are too brittle.
*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


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.