Halloween Jack Skellington Ricotta Olive Tarts

Halloween is the perfect time to let your culinary creativity shine, and these Jack Skellington Ricotta Olive Tarts are sure to be a showstopper at your spooky gatherings. These savory tarts are not only delicious but also delightfully eerie, capturing the spirit of Halloween with their Jack Skellington-inspired design. Made with a gluten-free crust and a creamy ricotta filling, these tarts are perfect for those who want to add a touch of Halloween fun to their table without compromising on flavor or dietary needs.

Why You’ll Love These Tarts

These Jack Skellington Ricotta Olive Tarts are everything you want in a Halloween treat—whimsical, savory, and sure to impress. The gluten-free tart crust is light and flaky, providing the perfect base for the rich and creamy ricotta filling. The olives and sun-dried tomatoes add a savory depth of flavor, while the fresh thyme leaves provide a hint of earthiness. And, of course, the Jack Skellington face made from olives is as fun to create as it is to eat!

Whether you’re hosting a Halloween party or just want to make something special for your family, these tarts are an excellent choice. Plus, they’re versatile enough to be served as an appetizer, a side dish, or even a light main course.

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Ingredients You’ll Need

For the Gluten-Free Tart Crust:

• ½ cup sweet rice flour
• ¼ cup millet flour
• ⅓ cup gluten-free oat flour (you can make your own by grinding whole oats in a food processor)
• 3 tablespoons Bob’s Red Mill tapioca flour (or corn starch)
• ¼ teaspoon kosher salt
• 8 tablespoons cold, unsalted butter (cut into tablespoon-sized pieces)
• 5-7 tablespoons ice water

For the Filling:

• 1 can black olives
• 3-4 tablespoons julienned sun-dried tomatoes (from a jar packed in oil)
• 2-3 teaspoons fresh thyme leaves
• 3 tablespoons freshly grated parmesan cheese
• 1½ cups ricotta cheese
• ¼ cup + 2 tablespoons Greek yogurt
• 3 egg whites
• 3 cloves garlic (minced)
• ½ teaspoon kosher salt

How to Make Halloween Jack Skellington Ricotta Olive Tarts?

Step 1: Prepare the Crust

1. In a large bowl, whisk together the sweet rice flour, millet flour, oat flour, tapioca starch, and salt.
2. Add the cold butter and mix with your hands, breaking up the butter until the largest pieces are about the size of a pea.
3. Dribble in the ice water one tablespoon at a time, mixing after each addition until the dough holds together when pinched with your fingers.
4. Divide the dough into 6-8 pieces, depending on the size of your tartlets. Roll each piece into a ball, flatten into a disc, wrap with plastic, and refrigerate for 30 minutes.
5. Preheat your oven to 400ºF.
6. Roll out each piece of dough between two pieces of wax or parchment paper sprinkled with millet flour until it’s a circle 1 inch bigger than your mini tart pan.
7. Peel off one piece of parchment, flip the crust into the tart pan, and press the dough into the pan. Repeat for each tart. If your tart pan only holds 4, you may need to work in batches.

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Step 2: Prepare the Filling

1. Thinly slice 6 black olives lengthwise into paper-thin strips for the mouth and cut 12-14 ovals for the nose using a paring knife. Set aside.
2. Chop 3-4 tablespoons of the black olives and divide them among the tarts.
3. Place 3-5 strips of julienned sun-dried tomatoes on top of each tart.
4. Sprinkle about ¼ teaspoon of fresh thyme leaves onto each tart and divide the parmesan cheese among the tarts.
5. Bake the tarts for 12 minutes until the crust is lightly cooked.

3rd step : Add the Ricotta Filling

1. While the tarts are baking, whisk together the ricotta, Greek yogurt, egg whites, garlic, and salt.
2. Once the tarts come out of the oven, divide the ricotta filling among each tart, filling each one to the top.
3. Place two whole black olives for the eyes and two small olive ovals for the nose onto each tart. Delicately create a criss-cross mouth using the paper-thin olive strips. (Tip: I used chopsticks to make it easier to place the olives.)
4. Bake each tart for 20-25 minutes, or until the ricotta filling is set. Depending on the size of your mini tart pans, start checking for doneness around 15 minutes. Serve warm.

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Halloween Jack Skellington Ricotta Olive Tarts

What to Serve with Jack Skellington Ricotta Olive Tarts

These tarts are incredibly versatile and can be paired with a variety of dishes. Consider serving them alongside a fresh green salad for a light meal, or as part of a larger Halloween-themed spread. They would also pair well with a hearty soup or stew, especially if you’re looking to keep things gluten-free.

Tips for Making the Best Halloween Tarts

• Work with Cold Ingredients: Keep your butter and water cold when making the tart crust. This helps create a flaky texture.
• Use Parchment Paper: Rolling out the dough between parchment paper makes it easier to transfer to the tart pans without tearing.
• Customize the Filling: Feel free to experiment with different herbs or cheeses to suit your taste. Basil or rosemary could be great alternatives to thyme.
• Reheat with Care: To reheat, bake the tarts at 400°F for about 7 minutes to crisp up the crust without overcooking the filling.

How to Store Leftovers

If you have any leftover tarts (though I doubt you will!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 400°F for 7 minutes, or until warmed through.

Frequently Asked Questions

Can I make these tarts ahead of time?
Yes! You can prepare the tart crust and the filling ahead of time. Store the uncooked tarts in the fridge for up to 24 hours before baking.

Can I freeze the tarts?
While the crust can be frozen, the ricotta filling might change texture upon freezing. It’s best to enjoy these tarts fresh.

Can I make a larger tart instead of mini tarts?
Absolutely. You can use the same recipe to make one large tart, just adjust the baking time accordingly.

Conclusion

These Halloween Jack Skellington Ricotta Olive Tarts are a delightful and delicious way to celebrate the spooky season. With their playful design and rich, savory flavor, they’re sure to be a hit with kids and adults alike. So why not give them a try? I promise they’ll become a new Halloween tradition in your home.

For more fun and creative recipes, you might also like these:

• Deep Dish Pizza Pot Pie
• Spooky Halloween Skull Potatoes
• Pumpkin-Shaped Bread Bowl

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Don’t forget to share your creations on Pinterest! You can follow along and share your photos here. Happy Halloween! 🎃

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