Pancetta, Onion and Gruyère Tartlets

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 on a board balanced on a picnic box with plates and picnicware

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.

Tartlets on a board balanced on a picnic box with plates and picnicware

How do you make these Gluten-Free Tartlets?

  1. Prepare the gluten-free pastry by following this recipe.
  2. Whilst the pastry is chilling gently fry the pancetta and onions in a small pan until golden but not quite crisp.
  3. Remove from heat and cool.
  4. Roll out the pastry and cut out circular discs.
  5. Press the pastry discs into a regular sized muffin tin and prepare the filling.
  6. Whisk together the eggs, creme fraiche, cheese, nutmeg, salt and pepper.
  7. Pour the filling into the pastry cases and brush the edges of the pastry with egg wash.
  8. Bake for 20 minutes.

Tartlets on a board with a knife balanced on a picnic box with plates and picnicware

Recommended Equipment

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.

If you like this recipe you may also like…

The Best All-Butter Gluten-Free Pastry
Nettle Leaf and Cheddar Tart
Gluten-Free Mince Pies
Stilton Chestnut and Cranberry Tart

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

These Pancetta, Onion and Gruyère Tartlets are loaded with cheese, caramelised onions and large chunks of smoked pancetta.
Prep Time30 mins
Cook Time20 mins
Chilling time1 hr
Course: Appetiser
Cuisine: British
Servings: 18 tartlets
Calories: 192kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

For the gluten-free pastry then use use this recipe here which is absolutely delicious and perfect for these tartlets!

Nutrition

Calories: 192kcal | Carbohydrates: 12g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 73mg | Sodium: 343mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 0.6mg | Calcium: 69mg | Iron: 0.9mg

Devils on Horseback

Hot and Smoky Devils on Horseback
So this week I finalised my Christmas menu for what I’m going to be cooking for all the family when they arrive from Christmas Eve onwards. It wasn’t that hard to be honest, as I took the menu I made for last Christmas and merely changed the header from Christmas 2013 to Christmas 2014. Gone are the days of festive experimentation, that is now what my blog is for.

Hot and Smoky Devils on Horseback

Like any family, mine is picky and I have to cater across the board. Some don’t like smoked salmon, some can’t imagine Christmas without it. For those that hate the sight of Christmas Pudding, not to fear, there is trifle on hand. Then of course I have the usual brussel sprout debate, shall I bother with them when only a couple of people eat them? There is no question, unless I want sulks over the lunch table. A couple of years ago I broke from tradition and made a Ham Hock and Chicken Pie on Christmas Eve instead of the usual Honey Glazed Ham and there were definite murmours of discontent despite the pie being one of the best things that has come out of my kitchen. Lo and behold when I visited a certain member of my family over New Year a Baked Christmas Ham was presented for supper. The hint was duly noted.

Hot and Smoky Devils on Horseback

I don’t know how it came to pass that Devils on Horseback have to make an appearance by about 11am on Christmas morning just after we have finished opening our presents, especially since we’ve been stuffing ourselves with bacon rolls all morning. But then, there is always room for more bacon. I hate to admit it but I was getting a little tired of them each year so this time round I have jazzed them up a bit and I have to say that it has reinvigorated my love for them. They were missing a bit of oomph for me so I have mixed in some hot and smoky chipotle in adobo with a generous amount of citrusy marmalade and spread it on the bacon rashers before rolling them up with the prunes. Now, they have bite, a Chrismas kick with the marmalade and to finish it off I have given them a glaze of marmalade after they emerge from the grill to avoid the bacon going dry if they are going to be sat on a plate for a bit. Not that they will as they are usually wolfed down within seconds.

Hot and Smoky Devils on Horseback

Hot and Smoky Devils on Horseback

Just make sure you use good bacon and freshly opened sticky prunes.

The Devils on Horseback go down well with everyone, except of course for Mum who balks at the idea of sweet and savoury things together and wouldn’t touch them with a bargepole. Oh well, you can’t please everyone.

Hot and Smoky Devils on Horseback

Devils on Horseback

Easy Devils on Horseback are given a sweet hot and smoky twist.
Prep Time10 mins
Cook Time10 mins
Course: Appetiser
Cuisine: British
Servings: 24 servings
Calories: 77kcal

Ingredients

  • 90 g marmalade
  • 1 tablespoon chipotle in adobo
  • 200 g stoned prunes about 24
  • 12 rashers smoked streaky bacon halved widthways

Instructions

  • Turn the grill onto its highest setting.
  • Mash up 60g of the marmalade with the chipotle until evenly mixed.
  • Spread about ½ teaspoon of the marmalade and chipotle mixture on one side of the bacon rasher.
  • Place a prune at one end of the bacon rasher and roll up, securing with a cocktail stick.
  • Repeat with the rest of the ingredients.
  • Place the devils underneath the grill and cook for 3-4 minutes each side.
  • Meanwhile melt the remaining 30g of marmalade in a small saucepan until runny.
  • Once the devils are ready, remove them from the grill and brush with the marmalade to glaze.
  • Serve immediately.

Nutrition

Calories: 77kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 82mg | Potassium: 86mg | Fiber: 1g | Sugar: 5g | Vitamin A: 100IU | Vitamin C: 0.4mg | Calcium: 5mg | Iron: 0.2mg