These Gruyere Prosciutto Tartlets are a festive savory appetizer! They're made with gluten free Puff Pastry and topped with balsamic glaze.
My recipe for Prosciutto Pinwheels was first published on Sunday Supper Movement where I am a contributor.
One of the best ingredients to create tasty hors d'oeuvres is puff pastry. It’s easy to use, versatile, and adds a decadent flair to any recipe. These Prosciutto Gruyere Tartlets are a festive addition to any celebration!
One of the things I love most about holidays, any holiday, is the food. A lot of holidays include appetizers or some variety of bite-sized foods. Nothing makes me more excited than trays full of festive little bites.
However, it can be tricky to indulge in all of that bite-sized holiday goodness when you are gluten free. Knowing which items are safe to consume can be downright stressful.
It is my firm belief that being gluten free doesn't mean that you need to compromise on flavor. I often bring my own appetizers or snacks to parties and potlucks to ensure that I can enjoy a bite or two with my glass of wine.
These tartlets are made using gluten free puff pastry sheets that are cut into rounds, topped with prosciutto and shredded gruyere cheese, baked, and then drizzled with balsamic glaze and lemon zest.
They're tangy, sweet, salty, and decadent - Everything we love about holiday eats.
Jump to:
- Where To Buy Gluten Free Puff Pastry
- Tips For Baking With Gluten Free Puff Pastry
- Ingredients For Gruyere Prosciutto Tartlets
- What Is Gruyere Cheese?
- Can I Sub Any Of The Other Ingredients?
- Thaw The Puff Pastry
- How To Make Gluten Free Tartlets
- How To Make Gruyere Prosciutto Tartlets
- How Long To Cook Tartlets?
- What To Serve With Gruyere Tartlets
- How Long Do These Tartlets Last In The Fridge?
- Can They Be Made The Day Ahead?
- Gruyere Prosciutto Tartlets (Gluten Free)
Where To Buy Gluten Free Puff Pastry
Puff pastry is an amazingly versatile ingredient that can be used to make all sorts of sweet and savory appetizers, but it is not gluten free.
Thankfully, there are a number of gluten free puff pastry brands on the market nowadays. You can find them in the freezer section of your local grocery store, specialty grocery store, or food coop.
Alternately, you can put in a request with your local grocery store to order some if they do not carry it.
If you are unable to find gluten free puff pastry in your local grocery store, it can also be purchased from an online retailer such as Amazon.
I have tried both the GeeFree and Schar brands of gluten free frozen puff pastry and enjoyed both of them. These Gruyere Prosciutto Tartlets were made using one 18 oz. package of GeeFree gluten free puff pastry sheets.
Tips For Baking With Gluten Free Puff Pastry
There are a few differences when it comes to regular and gluten free puff pastry.
This recipe can be made using either regular or gluten free puff pastry, but there are a few things to keep in mind.
- When using gluten free puff pastry, it must be thawed before use. Thawing gluten free puff pastry takes 2-3 hours.
- Gluten free puff pastry does not 'puff' quite as much as regular puff pastry. It is just as buttery and decadent, but not quite as light and airy.
- The lack of gluten means that gluten free puff pastry tears more easily than regular brands. You will likely need to work it more with your hands and/or a rolling pin to keep it from falling apart, just as you do when making gluten free pie crust.
- Make sure to sprinkle a bit of gluten free flour over the surface on which you're working to prevent it from sticking. It's best to sprinkle flour over the top of the puff pastry sheet as well if using a rolling pin.
Ingredients For Gruyere Prosciutto Tartlets
Here's what you'll need to make them.
- 1 package Gluten Free Puff Pastry (such as GeeFree or Schar brand) (can use regular puff pastry if not gluten free)
- 2 Tbsp. Gluten Free Flour Blend (for sprinkling) (can use AP flour if not gluten free)
- 2 cups Gruyere Cheese (shredded) (or melting cheese of choice)
- 6 oz. Prosciutto (can sub sliced ham)
- 2 Lemons (zest only)
- Balsamic Glaze (make sure brand is gluten free)
- Minced Chives or fresh herbs of choice for garnish (optional)
What Is Gruyere Cheese?
Gruyere is a hard yellow cheese that originated in Switzerland. It's a great melting cheese which makes it perfect for appetizers like this one. Gruyere has a nutty taste that's distinct but not overbearing.
You can find it in the deli or cheese section of your local grocery or specialty foods store.
If you can't find gruyere, or don't care for it, feel free to substitute any cheese that melts nicely and has a sharp and nutty flavor, such as sharp cheddar, Emmental, Jarlsberg, Beafort, Comte, or Fontina.
Can I Sub Any Of The Other Ingredients?
These tartlets are versatile in that the ingredients can be customized to your liking.
- If you can't find prosciutto, feel free to use sliced deli ham or thinly sliced leftover ham from your holiday dinner in place of it.
- The gruyere cheese may be subbed with your favorite melting cheese (see suggestions above).
- Feel free to use date syrup or fig syrup in place of balsamic glaze if preferred.
- For even more flavor, preserved lemons or your favorite chutney can be used instead of lemon zest.
- Minced herbs such as chives or parsley may be used to garnish these tartlets.
Thaw The Puff Pastry
As mentioned, puff pastry must be thawed before use and gluten free puff pastry takes longer thaw than regular puff pastry.
Make sure to allow 2-3 hours to thaw gluten free puff pastry at room temperature. Regular puff pastry only takes about 45 minutes to thaw.
This recipe originally called for the puff pastry sheets to be rolled into pinwheels, but I learned the hard way that it's difficult to roll gluten free puff pastry without tearing, so I decided to turn the pinwheels into tartlets.
To make the tartlets, all that's needed is to thaw the puff pastry, roll it out a bit, and then cut it into rounds using a biscuit cutter or cookie cutter.
Feel free to cut the puff pastry into 2 or 2 ½ inch rounds, depending on how large you would like your tartlets.
The great thing about puff pastry is that once all the rounds are cut, it can be scooped up, formed into another sheet, and used to create more rounds.
It works much the same as pie dough.
- Start by removing 1 package of puff pastry from the freezer and allowing it to thaw at room temperature (gluten free puff pastry takes longer than regular puff pastry to thaw).
- Once thawed, sprinkle 1 Tbsp. gluten free flour blend on a clean, flat surface. Place 1 sheet of puff pastry on the floured surface and roll it out a bit with a rolling pin.
- Using a 2 or 2 ½ inch round biscuit or cookie cutter, cut 8 or so rounds from the puff pastry and place them on a baking sheet.
- Scoop the puff pastry up with your hands and form it into a ball. Flatten the ball and roll it out again with the rolling pin. Use the biscuit or cookie cutter to cut more rounds from the dough.
- Repeat this process with the other sheet of puff pastry and continue until all the dough is cut into rounds.
How To Make Gluten Free Tartlets
Depending on the brand of puff pastry used and the size of the rounds cut, this recipe should yield 20-26 tartlets.
To prevent the puff pastry rounds from 'puffing' up as they cook, it's recommended to pierce them with a fork before adding the toppings.
This is more important if using regular puff pastry, as gluten free puff pastry doesn't 'puff' as much, but I would recommend it either way.
Once the puff pastry rounds have been place on the baking sheets, simply pierce them 3-4 times with a fork.
How To Make Gruyere Prosciutto Tartlets
Once the puff pastry is cut into rounds, all that's needed is to top and bake them in the oven.
- Heat oven to 400 degrees Fahrenheit.
- Grate 2 heaping cups of gruyere (or melting cheese of choice) using a box grater or cheese grater.
- Tear 1 6 oz. package of prosciutto (or ham) into slices.
- Place a couple slices of prosciutto or ham onto each round.
- Add 1 Tbsp. or so of shredded cheese on top of the prosciutto.
- Place the baking sheets in the oven and bake for 14-16 minutes, or until the bottoms are crispy and the cheese melted.
- Remove the baking sheets from the oven when finished.
How Long To Cook Tartlets?
Baking times may vary depending on the brand of puff pastry used and the thickness of the tartlets.
In general, it should take 14-16 minutes for the tartlets to bake at 400 degrees Fahrenheit.
The bottoms of the tartlets should be crispy, but not burnt and the cheese completely melted when finished.
Feel free to bake for a few minutes more of less if needed.
What To Serve With Gruyere Tartlets
These gruyere tartlets are finished with a drizzle of balsamic glaze and some lemon zest after baking.
I highly recommend not skipping this step, as it adds a bright and tangy flavor, along with some sweetness to the tartlets.
- Simply drizzle some store-bought balsamic glaze (make sure brand is gluten free) over the top of the tartlets. You can also sub date syrup or fig syrup if you prefer.
- Using a Microplane or small zester, zest 1-2 lemons over the top of the tartlets. Or, you can sub preserved lemons.
- These tartlets may be garnished with some fresh minced herbs, such as chives or parsley for extra color and flavor, but this step is optional.
These tartlets are perfect paired with any of your favorite gluten free appetizers.
I love them served alongside some BBQ turkey meatballs, cold spinach artichoke dip, feta stuffed dates, or roasted maple spiced nuts.
Love prosciutto? Don't miss these recipes!
How Long Do These Tartlets Last In The Fridge?
Any leftover tartlets should last 1-2 days stored in an airtight container in the fridge.
Keep in mind that the puff pastry will not be as crisp the longer the tartlets are stored in the refrigerator.
Can They Be Made The Day Ahead?
For optimal taste and texture, I recommend making these tartlets right before serving and do not recommend freezing them.
Love appetizers? Don't miss these recipes!
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Looking For More Puff Pastry Appetizers? Don't Miss These!
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Gruyere Prosciutto Tartlets (Gluten Free)
Equipment
- Baking Sheets
Ingredients
- 1 package gluten free puff pastry or regular puff pastry if not gluten free
- 2 Tbsp. gluten free flour blend for sprinkling, can use AP flour if not gluten free
- 2 heaping cups gruyere cheese shredded
- 6 oz. prosciutto or sliced ham
- balsamic glaze make sure brand is gluten free
- 2 lemons zest only
- ¼ cup minced chives or herbs of choice for garnish optional
Instructions
- Remove 1 package of puff pastry from the freezer and allowing it to thaw at room temperature. Gluten free puff pastry takes 2-3 hours to thaw and regular puff pastry takes about 45 minutes to thaw.
- Once thawed, sprinkle 1 Tbsp. gluten free flour blend (or AP flour if not gluten free) on a clean, flat surface. Place 1 sheet of puff pastry on the floured surface and roll it out a bit with a floured rolling pin.
- Using a 2 or 2 ½ inch round biscuit or cookie cutter, cut 8 or so rounds from the puff pastry and place them onto baking sheets.
- Scoop the puff pastry up with your hands and form it into a ball. Flatten the ball and roll it out again with the rolling pin. Use the biscuit or cookie cutter to cut more rounds from the dough.Repeat this process with the other sheet of puff pastry and continue until all the dough is cut into rounds and placed onto baking sheets.
- Once the puff pastry rounds have been place on the baking sheets, pierce each one 3-4 times with a fork. This will prevent them from 'puffing' as they bake.
- Heat oven to 400 degrees Fahrenheit.
- Grate 2 heaping cups of gruyere (or melting cheese of choice) using a box grater or cheese grater.
- Tear 1 6 oz. package of prosciutto (or ham) into slices, so that they fit onto the pastry rounds.
- Place a couple slices of prosciutto or ham onto each round. Add 1 Tbsp. or so of shredded cheese on top of the prosciutto.
- Place the baking sheets in the oven and bake for 14-16 minutes, or until the bottoms are crispy and the cheese melted.Remove the baking sheets from the oven when finished.
- Drizzle some store-bought balsamic glaze (make sure brand is gluten free) over the top of the tartlets. You can also sub date syrup or fig syrup if you prefer.
- Using a Microplane or small zester, zest 1-2 lemons over the top of the tartlets. Or, you can sub preserved lemons.
- To Serve: Place the tartlets on a serving tray and garnish with some freshly minced herbs of choice (optional). Feel free to add a bit of flaky sea salt to make the flavors pop even more (optional).
Karly
Droolin' over here. These look SO good- gimme all that proscuitto and cheese!
Christine
Thanks so much, Karly!
Ben Myhre
Oh, these look great! The combination of prosciutto and gruyere is so stinking great.
Christine
It totally is!