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These gluten-free salmon tartlets are easy to make ahead of time and can also be frozen for another occasion. The tartlets make a dainty appetiser or finger food at parties. Delicious served on their own or with a serving of either Dijon mustard, English mustard or horseradish cream.

About the pastry

The pastry is a gluten-free savoury base, also used in my gluten-free asparagus tart.

Layout of ingredients needed to make gluten-free Oliebollen

The combination of butter, cream cheese, milk, egg yolk, gluten-free plain flour and almond meal makes a perfect tart base which is strong enough to hold the filling and compliments the egg custard filling in flavour.

The addition of almond meal gives the pastry a darker finish than regular tart shells but adds a welcome subtle nutty texture.

If my store-bought flour has xanthan gum, do I still need to add it?

Yes! Any gluten-free pastry recipe that requires rolling and shaping benefits from that extra “bind”. It doesn’t hurt to add an extra measurement of xanthan gum.

About the filling

Smoked salmon and eggs are a perfect match, so adding salmon slivers to the egg custard elevates this tartlet into an elegant party food or picnic number.

To create this filling, eggs and cream are whisked together, followed by grated Cheddar or Gouda cheese. If you prefer to substitute the cream for milk then add the same quantity of milk but add an extra egg to the mixture.

Which tins should I use?

Choose to use either disposable mini tart tins or aluminium mini tart tins. Although the disposable tins are not environmentally friendly, I find that I can still reuse them several times after a good wash.

Gluten-Free Salmon Tartlets

by Sandra - Fun Without Gluten
These delightful and dainty mini tartlets filled with smoked salmon, chives and egg custard are perfect for your next party. Delicious served warm or cold, they are easy to make ahead of time and can also be frozen for another occasion.
Not only are they great as an appetiser, but can be packed for a picnic or in a lunchbox.
5 from 1 vote
Prep Time 30 mins
Cook Time 26 mins
Tart Base Chilling Time 20 mins
Total Time 1 hr 16 mins
Course Festive, Lunch, Party Food, Picnic, Snack
Cuisine General
Servings 24 tartlets

Ingredients
  

GLUTEN-FREE SAVOURY TART BASE

  • 150 g store-bought or homemade gluten-free plain flour
  • 50 g almond meal or ground unpeeled almonds
  • ½ tsp xanthan gum
  • ½ tsp white pepper
  • 1 tsp salt
  • 100 g butter, chilled and cubed
  • 1 egg yolk
  • 2 tbsp plain or herb cream cheese
  • 2 tbsp milk
  • 2-3 tsp iced-cold water

SALMON FILLING

  • 2 eggs, beaten well
  • 100 ml pouring cooking cream
  • 2 tbsp mild Cheddar cheese or Gouda, grated
  • ½ tbsp fresh chives, snipped into small pieces
  • ¼ tsp white pepper
  • 100 g smoked salmon, sliced into thin slivers

Garnishing

  • 1 tbsp fresh chives, snipped into small pieces
  • fresh rocket/arugula leaves
  • Dijon mustard, English mustard and/or horseradish cream

Instructions
 

GLUTEN-FREE SAVOURY TART BASE

    Making the tart dough

    • Gather and measure all the savoury tart ingredients together.
      All the savoury tart ingredients displayed together.
    • In a medium bowl, mix the plain flour, almond meal, xanthan gum, white pepper and salt together.
    • Rub the butter with the flour mixture using your fingertips until it resembles breadcrumbs.
      Rubbing the butter with the flour mixture using your fingertips until it resembles breadcrumbs.
    • Using a wooden spoon, add the egg yolk, cream cheese and milk, mixing well.
    • Add one tablespoon at a time of iced-cold water until it comes together. Bring the dough together into a ball. If it feels too dry, add more iced-cold water until it comes together.
    • Wrap the dough in plastic wrap and chill for 20 minutes.
      Wrapping the dough in plastic wrap.

    Rolling out the tart base

    • Lightly brush your mini tart tins with some butter.
    • Roll out the dough between 2 sheets of baking paper. Sprinkle some flour on the dough if it feels too sticky.
    • Cut out enough squares of baking paper slightly larger than the tart tin.
    • Using a round fluted pastry cutter, press into the rolled-out dough and transfer the cut-out to the tart tin. Press the dough down gently into the tin.
      Cutting the pastry discs for the gluten-free salmon tartlets
    • Lay small squares of baking paper on top of each pastry and place some weights or dried beans over the paper. This is the first step of "blind baking" which ensures the pastry is cooked and remains unraised before adding the filling.
      The pastry weights on top of baking paper squares for blind baking

    Baking the tart base

    • Preheat the oven to 180°C/350°F.
    • Bake for 10 minutes.
    • For the second step in "blind baking", remove the baking paper and weights or beans. Prick the base with a fork to prevent the pastry from rising while baking. Bake for a further 6 mins.
      Pricking the pastry shells with a fork

    Making the salmon filling

    • In a measuring jug, whisk the eggs, cream, cheese, chives and white pepper together.
      In a medium bowl, whisking the eggs, cream, milk, chives and seasoning together.
    • Evenly distribute the salmon pieces in the pastry shells followed by some snipped chives.
      Several slices of salmon cut up for the gluten-free salmon tartlets
    • Gently pour the egg custard mixture over the salmon pieces until it reaches the top of the shell.
      Two shells showing the salmon with out the egg mixture and one with it

    Baking the salmon tartlets

    • Bake for 15 minutes or until the filling is set.
      The pastry shells filled with the salmon egg mixture for the gluten-free salmon tartlets
    • Allow to cool down for 5 to 8 mins before serving them warm or leave them to come to room temperature for another 30 mins or so.
      The baked gluten-free salmon tartlets

    Serving

    • Serve warm or at room temperature with a generous sprinkle of snipped chives on a platter of fresh rocket/arugula leaves as a garnish.
    • Accompany the salmon tartlets with either some English mustard, horseradish cream or Dijon mustard in a small bowl.

    Notes

    • Keeps for 3 days chilled
    • Reheats well for 10 minutes covered with foil at 180°C/350°F
    • Suitable to freeze in sealed containers
    Keyword gluten-free appetisers, gluten-free quiche, gluten-free salmon tartlets, gluten-free savoury
    Tried this recipe?Let us know how it was!
    Please mention @fun_without_gluten or tag #funwithoutgluten!

    Make these tartlets even fancier by topping each one with a tiny spoonful of caviar and a dill frond.

     

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