Name: Halloween Jack Skellington Ricotta Olive Tarts Recipe
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: ½ cup sweet rice flour; ¼ cup millet flour; ⅓ cup gluten-free oat flour (made by grinding whole oats); 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; 1 can black olives; 3-4 tablespoons julienned sun-dried tomatoes (from 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

Jump to Recipe· 4.5 from 211 reviews

If you’re looking for a fun, festive, and seriously tasty treat this season, you’ve got to try this Halloween Jack Skellington Ricotta Olive Tarts Recipe. I absolutely love how these little tartlets come together—creamy ricotta filling meets the briny punch of black olives and a flaky, gluten-free crust that’s super satisfying. Plus, they’re adorable with that spooky Jack Skellington face, making them perfect for your Halloween party or just a fun night in. Stick with me because I’ll walk you through every step to nail these delightful ricotta olive tarts perfectly!

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Why You’ll Love This Recipe

Unique and Festive Presentation: The Jack Skellington design isn’t just cute—it’s a head-turner at any Halloween gathering.
Gluten-Free Friendly: Using a mix of flours creates a tender crust perfect for those avoiding gluten without compromising on taste.
Creamy and Flavorful Filling: The blend of ricotta, Greek yogurt, parmesan, and fragrant herbs makes every bite melt-in-your-mouth delicious.
Perfect for Entertaining: These tartlets are bite-sized, elegant, and easy to serve—winning combo for party hosts.

A small tart with a golden-brown flaky crust forms the base layer. The next layer is smooth, white cream filling that fills the tart shell evenly. On top, two large black olives create the eyes, and two small olive pieces shape the nostrils. A curved smile made from thin black olive strips crosses the bottom half of the tart, with small vertical olive slices forming stitch marks along the smile. The tart is placed on a black slate background with sprigs of green herbs scattered around and a small wooden bowl filled with black olives visible in the upper left corner. photo taken with an iphone --ar 2:3 --v 7 - Halloween Jack Skellington Ricotta Olive Tarts, festive Halloween tart ideas, spooky Halloween appetizers, gluten-free Halloween snacks, cute Halloween party treats

Ingredients You’ll Need

Getting the ingredients right is half the fun here, and I love how these flavors come together. Each element supports the next—whether it’s the creamy tang of ricotta or the salty burst of olives. When shopping, fresh thyme and good-quality sun-dried tomatoes packed in oil really elevate the flavor, so don’t skip those!

Flat lay of glossy black olives whole and sliced into thin strips and small ovals, bright sun-dried tomatoes with a deep red color and slightly wrinkled texture, fresh green thyme leaves scattered lightly, fluffy white ricotta cheese dolloped softly, creamy pale Greek yogurt beside it, smooth garlic cloves with papery skins partially peeled, a small pile of golden millet flour grains, and pale yellow cubes of cold unsalted butter, all beautifully arranged with natural spacing and gentle shadows, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Halloween Jack Skellington Ricotta Olive Tarts, festive Halloween tart ideas, spooky Halloween appetizers, gluten-free Halloween snacks, cute Halloween party treats

Sweet rice flour: Provides a slightly sticky texture to the gluten-free crust, helping it hold together beautifully.
Millet flour: Adds a subtle nuttiness and light crumb to the crust.
Gluten-free oat flour: I usually make this myself by grinding whole oats—it’s fresh and cost-effective!
Tapioca flour (or corn starch): Helps bind everything smoothly and adds a slight chew.
Kosher salt: Essential for enhancing all those flavors.
Cold, unsalted butter: Chilled and cubed, this creates the flakiness in your crust.
Ice water: Keeps the butter from melting as you bring the dough together, ensuring a tender crust.
Black olives: Both sliced thinly for facial features and chopped for the filling—choose ripe, firm olives.
Sun-dried tomatoes: Julienned, these add a touch of sweetness and chew that pairs wonderfully with the olives.
Fresh thyme leaves: The fresh herb aroma is subtle but makes a big difference.
Parmesan cheese: Freshly grated gives a nutty, salty lift to the filling.
Ricotta cheese: Creamy and mild, the star ingredient of the filling.
Greek yogurt: Adds brightness and a little tang while keeping the filling moist.
Egg whites: Help to set the filling without weighing down its light texture.
Garlic: Freshly minced garlic adds just the right punch that complements the olives and cheese.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to tweak this recipe depending on the occasion and what I have in my kitchen. It’s one of those dishes where a little creativity can go a long way, so don’t be afraid to experiment and make it your own!

Herb swaps: I sometimes use fresh rosemary or oregano instead of thyme for a slightly different herbal note—it’s delicious either way.
Cheese variations: If you want a sharper filling, try mixing in some crumbled feta or goat cheese with the ricotta.
Olive alternatives: If you’re not a fan of black olives, green olives work well too, but they’ll change the flavor profile slightly.
Vegan version: I haven’t tried this personally yet, but swapping the ricotta and yogurt for a cashew-based cream and using a vegan butter for the crust could be promising.

How to Make Halloween Jack Skellington Ricotta Olive Tarts Recipe

Step 1: Crafting the Perfect Gluten-Free Tart Crust

Start by whisking together your sweet rice flour, millet flour, oat flour, tapioca starch, and salt in a large bowl. The medley of flours creates a crust that’s both tender and sturdy enough to hold all that yummy filling. Then pop in your cold, cubed butter. I love mixing it with my fingers here—break it down until the biggest chunks are pea-sized. This step is like the secret to flakiness! Now, drizzle in the ice water one tablespoon at a time, mixing gently until the dough just holds together when pinched. Resist the urge to add too much water, or it gets sticky and hard to work with. Wrap your dough discs in plastic and refrigerate for about 30 minutes—that rest lets the starches relax, preventing shrinkage when baking.

Step 2: Rolling and Shaping Those Charming Tart Shells

Preheat your oven to 400ºF. To roll out the dough without any mess, sandwich each disc between two sheets of parchment or wax paper with a light dusting of millet flour—it prevents sticking and adds a nice texture. You want circles about an inch wider than your tart pans all around; this extra dough helps with neat edges. Gently peel off one parchment sheet and flip the dough into your tart pan, parchment side up. Then carefully remove the second sheet and press the dough into the pan with your fingers. You’ll see it start to hug the pan edges perfectly. If your pan holds only 4, work in batches and pop your extras back in the fridge.

Step 3: Assembling the Ginger Snap Jack Skellington Face Filling

This part’s so much fun! Take 6 black olives per tart and slice them lengthwise into paper-thin strips for that iconic Jack Skellington mouth—think little olive “stitches.” Then, using a paring knife, cut out 12-14 small olive ovals for the nose shape. Set those aside carefully. Chop 3-4 tablespoons of the remaining olives and sprinkle a bit of them into each tart shell. Top with 3-5 strips of julienned sun-dried tomatoes, then dot with fresh thyme and sprinkle parmesan cheese over everything. Bake these crusts for 12 minutes until lightly golden and slightly set.

Step 4: Creating the Ricotta Filling and Final Bake

While the tarts are baking, whisk together ricotta, Greek yogurt, egg whites, minced garlic, and salt until smooth. Once the crusts come out, divide this creamy filling evenly among them, filling each tart to the brim. Then, it’s time to decorate! Place two whole black olives for eyes and two small olive ovals for the nose on each tart. For Jack’s mouth, use those thin olive strips you prepared earlier—chopsticks work wonders here for precise placement. Now bake again at 400ºF for 20 to 25 minutes until the ricotta sets—start checking around 15 minutes for smaller tart pans to prevent overcooking. Serve them warm and watch how everyone’s faces light up!

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Pro Tips for Making Halloween Jack Skellington Ricotta Olive Tarts Recipe

Keep the Butter Cold: Cold butter means flakier crust, so pop it back in the fridge if it starts to soften as you work.
Use Chopsticks for Precision: Placing tiny olive pieces is tricky—chopsticks help you gently arrange the face details without disturbing the filling.
Don’t Overbake the Filling: Ricotta sets quickly; checking early keeps your tarts creamy rather than dry.
Roll Dough Between Parchment: This saves cleanup and prevents sticking, making rolling and transferring the crust less frustrating.

How to Serve Halloween Jack Skellington Ricotta Olive Tarts Recipe

The image shows small tarts placed on a dark slate serving board set on a white marbled surface. Each tart has a golden-brown crust, filled with a smooth white filling that is decorated to look like a simple ghost face with black olive pieces for eyes and small black thin pieces for the mouth. One tart is sliced, and a slice with the same face design is slightly pulled out from the tart, showing the white filling over a darker bottom layer inside the crust. Behind the tarts, there are two gold forks placed on the right side. The background has a soft blur with some green herbs for decoration. Photo taken with an iphone --ar 2:3 --v 7 - Halloween Jack Skellington Ricotta Olive Tarts, festive Halloween tart ideas, spooky Halloween appetizers, gluten-free Halloween snacks, cute Halloween party treats

Garnishes

I often top these tarts with a little fresh thyme sprig just before serving to add a dash of color and a pop of fresh herbal aroma. A small drizzle of good-quality extra virgin olive oil right after baking doesn’t hurt either—it adds a subtle richness that makes the flavors sing.

Side Dishes

These tartlets pair beautifully with a crisp green salad dressed in a light vinaigrette or a bowl of roasted pumpkin soup to keep things cozy and seasonal. If you’re hosting a party, I love serving them alongside a board of assorted cheeses and charcuterie to make the spread extra festive.

Creative Ways to Present

For a real Halloween wow factor, I arrange the tarts on a black slate platter surrounded by decorative mini pumpkins and fall leaves. You can also plate each tart on little coasters with Halloween-themed napkins beneath. If you’re feeling crafty, place a tiny edible “skull” flag on toothpicks to stick in each tart for added effect.

Make Ahead and Storage

Storing Leftovers

You can keep any leftover tarts covered in an airtight container in the fridge for up to 3 days. I found they actually taste better the next day once the flavors meld a bit more. Just bring them to room temperature before reheating so they warm evenly.

Freezing

I usually freeze the tart shells separately before baking if I want to save time later. Once filled and baked, the tarts don’t freeze as well because the ricotta filling can get watery. But frozen crusts thaw quickly and you can fill and bake fresh tarts right from the fridge!

Reheating

To reheat, pop the tarts in a 400°F oven for about 7 minutes to revive the crust’s crispness and gently warm the ricotta filling. Avoid microwaving if you want to keep that lovely texture.

FAQs

Can I make the Halloween Jack Skellington Ricotta Olive Tarts Recipe dairy-free?

While the original recipe uses ricotta and parmesan, you can experiment with dairy-free alternatives like almond-based ricotta and vegan cheeses. Keep in mind this might change the texture slightly, so look for creamy, firm substitutes and adjust the seasoning accordingly.
What if I don’t have gluten-free flours—can I use regular flour?

You can swap in all-purpose flour for the gluten-free blend, but be aware that the texture and flavor of the crust will change—likely less crumbly and a bit denser. The recipe might also require less water, so add gradually and adjust as needed.
How do I prevent the tart crust from shrinking during baking?

Chilling the dough discs before rolling out helps tremendously, as does avoiding overworking the dough. Also, pressing the dough gently into the pans and not stretching it can reduce shrinkage.
Can I prepare the tart shells ahead of time?

Absolutely! You can prepare and blind bake the tart shells earlier the same day or freeze them after blind baking. Just fill and bake with the ricotta mixture when you’re ready to serve for a fresh result.

Final Thoughts

This Halloween Jack Skellington Ricotta Olive Tarts Recipe holds a special place in my heart because it combines seasonal festivity with flavors that actually satisfy grown-up tastes. Making the little faces is a joyful reminder of what cooking is all about—fun and connection. I truly think you’ll enjoy playing with the design almost as much as eating these creamy, savory tarts. Give it a go and share it with friends or family—you’ll have them asking for this recipe every fall!