For gluten-free tart crust:
- ½ cup Sweet rice flour
- ¼ cup Millet flour
- ⅓ cup Oat flour
- 3 tbsp Cornstarchor tapioca starch
- ¼ tsp Sea salt
- 8 tbsp Unsalted buttercold, cut into tablespoon-sized pieces
- 5-7 tbsp Waterice
- 1 can Black olives
- 3-4 tbsp Sun-dried tomatoesjulienned, from a jar packed in oil
- 2-3 tsp Fresh thymeleaves
- 3 tbsp Parmesan cheesefreshly grated
- 1½ cups Ricotta cheese
- ¼ cup + 2 tbsp Greek yogurt
- 3 Egg whites
- 3 cloves Garlicminced
- ½ tsp Kosher Salt
Halloween Jack Skellington Ricotta Olive Tarts
Get creative with your appetizer tarts and turn them into these Halloween Jack Skellington Ricotta Olive Tarts! These tarts are so scary cute – make them come to life with black olives that form a Skellington’s face. Boo!
Since everyone has different tastes and preferences, I think it is important to offer vegetarian and gluten-free options, too, to my guests. So this recipe perfectly fits the bill. These tarts are gluten-free and vegetarian too. Start the recipe by making easy gluten-free dough. Roll the dough out between two pieces of parchment paper and line the tart pans. Fill the tarts with sun-dried tomatoes, black olives, thyme leaves, and Parmesan and bake for 12 minutes. Meanwhile, prepare the ricotta filling and fill the tarts once they come out of the oven. Give them some extra decoration by topping with black olives and bake again until the filling is set. Serve warm and enjoy!
To make the Halloween Jack Skellington Ricotta Olive Tarts, you will need the following ingredients:
Steps to make Halloween Jack Skellington Ricotta Olive Tarts
Combine dry ingredients
Divide dough and refrigerate
Preheat the oven to 400 °F.
Line tart pans with dough
Roll out each piece of chilled dough between two pieces of parchment paper, sprinkled with millet flour, until it's a circle 1 inch larger than a tart pan all the way around. Remove one piece of the parchment paper and place the crust into the tart pan, parchment side up. Remove the second piece of parchment paper and use your fingers to press the dough into the tart pan. Repeat with the remaining dough.
Add thyme and cheese