Thursday, December 13, 2012

EASY Gluten Free Cheesy Spinach Tartlets

A few days ago I placed an all call to my GHM Facebook friends: What could they recommend for a work Christmas party?

And everyone blew me away!

Seriously, if you’re looking for easy, delicious ideas to prepare for the holidays, check out that thread.

After reading through everyone’s ideas and talking to bestie, I decided to try something brave.

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Tartlets!

And you know the best part about these tartlets?

I totally cheated. Yep. I cheated.

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I didn’t make that crust y’all!

Since I’ve been living the commuter life and living away from home, I have not kept up with my pantry. I do not have the necessary ingredients to make any sort of gluten free flour mix.

Plus, I don’t have the time!

So I bought a pack of two gluten free pie crusts from Whole Foods and let them thaw at room temperature for four hours. Once they were nice and doughy, I collected all the dough and kneaded it into a dough ball.

I floured my countertop with GF All Purpose Flour and used a rolling pin to roll out the pie crust to about a quarter of an inch. I used a small wine glass to cut out rounds. But if you have a 2 1/2 inch cookie cutter then use that!

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Bestie let me borrow her mini cupcake pan and so I used that to make the tartlets. You want to use an ungreased pan. Using your fingers: press the small rounds of dough into the pan, forming a tartlet shell.

**Halfway through making them, I realized that I could take the round of dough and tear it in half. I took the half and rolled a dough ball and then flattened it into an even thinner round with my fingers. Doing this made a thinner tartlet shell which still worked great and it would take your yield from 24 to 48!**

Once you have your tartlets in the pan, they’re ready to be filled! No pre-baking necessary.

To make Cheesy Spinach Tartlets you’ll need:

1 tsp. extra virgin olive oil
4 cups packed chopped fresh spinach
1 egg
1 cup crumbled feta cheese (4 oz)
1/2 cup ricotta cheese
1/2 teaspoon dried dill weed
1/8 teaspoon salt
1/8 teaspoon ground nutmeg

Over medium heat, heat your olive oil in a medium sized pan. Add in your spinach, stirring constantly. Cook 4-5 minutes or until the spinach is wilted. Set aside and let cool.

In a large bowl, mix all remaining ingredients: egg, feta, ricotta, dill, salt, and nutmeg. Stir to combine well. Add in the wilted spinach and stir to combine well.

Now you’re ready to fill your tartlets!

Preheat oven to 400 degrees.

Using a tablespoon, scoop one tablespoon filling into each tartlet.

Bake 15-18 minutes.

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And here’s the important part: SERVE WARM!!!

I tasted these little beauties fresh out of the oven and they were amazing! 30 minutes later, they were still warm and delicious.

However, since it took nearly two hours to get to the party due to traffic, they were not warm by the time I made it to the party. Once the tartlets are cold they were pretty dry in my opinion.

So…SERVE WARM!!

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When these tartlets came out of the oven I was practically smug! I couldn’t believe that I had made something so….typically full of gluten! Cheesy, buttery, and bite size!

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There is just something about bite sized foods! I love them… Almost as much as I love dips…

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And I am already thinking of even more ways to fill these crusts! Mini quiches. Mini chicken pot pies. Mini fruit pies. The possibilities are endless!

SO there you have it!

Super fancy – Incredibly easy – Gluten Free Tartlets!

What about you?

What’s your go-to dish for pot luck parties and gatherings?