Tuesday, November 3, 2009

Eyeball Tarts

Every Halloween I try to make a Halloween themed dinner, it’s never anything extensive because I just don’t have time for that but it does make dinner a little extra fun. This year I decided to try eyeball tarts and I found them to be pretty good, I did make a couple changes beyond making them gluten free. These work as appetizers or as a main meal.

Eyeball Tarts
Adapted from razzledazzlerecipes.com

Cream Cheese Tart Shells

½ C butter, softened
3 oz cream cheese, softened
3-4 T milk
1 ½ C Gluten Free flour (I used GFM’s Almond mix)
½ t xanthan gum
1/8 t salt

1/2 t garlic powder

Mix the butter and cream cheese thoroughly and then add the milk. Add the flour, xanthan gum, salt, and garlic powder mixing well. You may need to add a bit more milk if it’s too dry, you want it to come together as dough. Chill for a couple hours and grease a mini-muffin tin. Take about 1 T of dough and press it into a muffin cup using your thumb to smooth it on the edges and push a well into the middle of the cup. Fill all 24 muffin cups with dough. Bake at 425 F for about 10 min. They will not be very browned but that’s OK because they will be cooked more later on.


24 fully cooked gluten free meatballs about 1” in diameter
1/3 C pizza sauce
24 small slices of mozzarella cheese*
24 sliced pitted black olives

Spoon some pizza sauce into the baked tart shells, don’t skimp since the flavor will be really nice (I wish I had put more in mine). Top each shell with a meatball. Bake at 350 F for 15 minutes. Top each meatball with a slice of cheese and place an olive on top. Put into the oven (turned off) until the cheese has melted around the meatball. Serve with more pizza sauce on the side if you like.

*You can buy a pack of mozzarella slices and then just break each slice into 4 equal pieces, these are the perfect size to cover the meatball.

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