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These gluten-free Pancetta, Onion and Gruyère Tartlets are loaded with cheese, caramelised onions and large chunks of smoked pancetta. They are perfectly portable for picnics, ideal appetisers for entertaining and work well as a really casual or dressed up affair.
Tartlets? Tartlets? Tartlets? The word has lost all meaning…
These tartlets are a cinch to make and seem impressive to serve.
Why are these Gluten-Free Tartlets so brilliant?
- Foolproof easy to make gluten-free pastry with no xanthan gum.
- Melty cheese, sweetly caramelised onions and salty meaty cubes of pancetta is the perfect flavour combo.
- Perfect three bite appetiser.
- Perfectly portable for taking on picnics or serving at parties.
- Delicious hot or chilled.
How do you make these Gluten-Free Tartlets?
- Prepare the gluten-free pastry by following this recipe.
- Whilst the pastry is chilling gently fry the pancetta and onions in a small pan until golden but not quite crisp.
- Remove from heat and cool.
- Roll out the pastry and cut out circular discs.
- Press the pastry discs into a regular sized muffin tin and prepare the filling.
- Whisk together the eggs, creme fraiche, cheese, nutmeg, salt and pepper.
- Pour the filling into the pastry cases and brush the edges of the pastry with egg wash.
- Bake for 20 minutes.
Pastry Cutters - These pastry/biscuit cutters are ideal. They are plastic so long lasting and can go in the dishwasher. I have had mine for years so can vouch for their durability.
Baking tin - This muffin tin is absolutely perfect for this recipe. It's durable, easy to clean and useful for so many things. Obviously it's sold as a muffin/cupcake tin, but I use it for so many more recipes including yorkshire puddings and these tartlets.
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If you make these Pancetta, Onion and Gruyère Tartlets then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.
Pancetta, Onion and Gruyère Tartlets
- 250 g gluten-free pastry
- 1 tablespoon butter
- 100 g pancetta or bacon lardons
- 1 large red onion - peeled and diced
- 1 egg
- 2 egg yolks
- 200 g crème fraiche
- 115 g gruyère
- pinch nutmeg
- ½ teaspoon salt
- ½ teaspoon ground pepper
- Prepare the gluten-free pastry according to the recipe and set in the fridge for an hour to chill.
- In a medium sized saucepan heat the olive oil then add the pancetta and onions and cook on a low to medium heat for about 15 minutes until the pancetta has begun to crisp up and the onions have caramelised. Remove from the heat and leave to cool to room temperature.
- Roll the pastry out on a floured surface to about 5mm thickness and cut out into 4 inch rounds
- Press the pastry circles lightly into a 12 hole and 6 hole muffin tin and place back into the fridge for a further half hour.
- In a large mixing bowl whisk the eggs and egg yolks with the crème fraiche. Add the gruyère, nutmeg and salt and pepper and mix until fully combined then stir in the bacon and onions.
- Pour the filling evenly into the pastry cases then place in the oven.
- Bake for 10 minutes at 180°C, then turn the heat down to 160°C and bake for a further 10 minutes.
- Remove the tartlets from the oven and leave in the tins for about 5 minutes to settle then lift out to finish cooling on a wire rack.