If you’re looking for a Halloween treat that’s both adorable and delicious, you absolutely have to try my Halloween Jack Skellington Ricotta Olive Tarts Recipe. These little tartlets capture that spooky vibe with Jack Skellington’s iconic face, all while delivering creamy ricotta, salty olives, and tangy sun-dried tomatoes in every bite. Trust me, they’re fan-freaking-tastic, and I can’t wait to show you how easy (and fun) they are to make!

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Why This Recipe Works

Perfectly Balanced Flavors: The creamy ricotta pairs beautifully with the briny olives and sun-dried tomatoes for a savory taste that’s just right for Halloween.
Gluten-Free Friendly Crust: Using a combination of sweet rice, millet, and oat flours creates a tender crust that holds up well without gluten.
Visual Delight: The Jack Skellington design is simple to create but makes these tarts stand out at any party or family gathering.
User-Friendly Steps: You don’t need complicated kitchen skills or fancy tools—just basic ingredients and a little patience.

The image shows small round tarts with a light golden crust. Each tart has a smooth white cream layer on top, decorated to look like spooky skeleton faces using black olives for the eyes and thin black strips for the mouth and nose details. One tart is partially sliced, with a slice held by a woman's hand, revealing a dark filling inside the crust. The tarts sit on a matte black slate surface with a gold fork nearby, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Before you start, let’s talk about the ingredients that make this Halloween Jack Skellington Ricotta Olive Tarts Recipe so special. Each component plays a role—from building a flaky, gluten-free crust to layering flavors in the filling. Here are the why’s behind the what’s.

Sweet Rice Flour: Adds tenderness and a slightly sticky texture, which is important for holding a gluten-free crust together.
Millet Flour: Brings a gentle nuttiness and helps the crust keep its structure without gluten.
Gluten-Free Oat Flour: I love grinding whole oats myself for the freshest flavor and a bit more texture.
Tapioca Flour (or Corn Starch): Introduces chewiness and crispness to balance the flours.
Unsalted Butter: Cold and cubed, it’s the secret to a flaky, melt-in-your-mouth crust.
Ice Water: Hydrates the dough gently, making it easier to work with without developing too much gluten.
Black Olives: For the classic Jack face details and salty depth in the filling.
Sun-Dried Tomatoes: Oil-packed ones pack intense flavor and a chewy texture contrast.
Fresh Thyme: Adds a subtle herbaceous note that complements the ricotta beautifully.
Parmesan Cheese: Brings savory umami and a hint of saltiness.
Ricotta Cheese: Creates a luscious, creamy filling that’s rich but light.
Greek Yogurt: Gives tang and helps keep the filling silky.
Egg Whites: Help the filling set and stay firm when baked.
Garlic: Minced fresh for that warm, savory kick without overpowering.
Kosher Salt: Enhances all the flavors just right.

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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.

Tweak to Your Taste

The best part about this Halloween Jack Skellington Ricotta Olive Tarts Recipe is how flexible it is to your own flavor preferences. I often switch up the herbs and olives to match what I have on hand or to suit guest tastes, and you can too!

Herb Swap: When fresh thyme isn’t available, I substitute with fresh rosemary or even a sprinkle of dried Italian seasoning—either works great.
Cheese Variation: Try mixing in a bit of crumbled feta or goat cheese if you want a tangier, saltier twist on the ricotta filling.
Olive Options: If black olives aren’t your thing, green olives stuffed with pimentos can add a fun color contrast and a slightly different flavor.
Make It Vegan: Use a plant-based butter for the crust and swap ricotta for a tofu-based ricotta alternative with some nutritional yeast for cheesy flavor.

Step-by-Step: How I Make Halloween Jack Skellington Ricotta Olive Tarts Recipe

Step 1: Crafting the Gluten-Free Tart Crust

Start by whisking together all the dry flours—sweet rice, millet, oat, tapioca starch, and salt—in a large bowl. The secret here is cold butter—cut it into tablespoon-sized pieces and use your hands to work it into the flour mix until the chunks are pea-size. Don’t rush this step; those little bits are what make the crust flaky.

Next, slowly add ice water, a tablespoon at a time. I like to keep the dough cold and handle it quickly so it holds together but doesn’t get sticky. Once the dough clumps when pinched between your fingers, you’re good! Divide it into 6-8 portions, roll into discs, wrap tightly with plastic, and pop them in the fridge for at least 30 minutes.

Step 2: Rolling Out and Shaping the Tarts

Preheat your oven to 400ºF now so it’s ready. Each dough disc gets rolled between two sheets of parchment paper dusted with millet flour—this keeps the dough from sticking without adding too much extra flour. Roll each disc to about an inch wider than your mini tart pan.

To transfer, peel off one parchment side, flip the disc into the pan (parchment side up), then peel off the remaining paper and press the dough gently into place with your fingers. If your tart pan shelves only 4 tarts like mine, take your time and bake in batches. This part feels fiddly at first, but patience makes perfect!

Step 3: Prepping the Filling and Faces

While the crusts get their first bake, it’s time to slice and dice those black olives. Thinly slice 6 olives lengthwise to make the iconic Jack Skellington mouth. I use a very sharp paring knife and work slowly to get paper-thin strips—that’s key to the recognizable grin.

Cut 12-14 small olive ovals for the nose, then go ahead and chop about 3-4 tablespoons of olives to mix into each tart base. Top with a few strips of julienned sun-dried tomatoes and sprinkle fresh thyme and parmesan over each one before giving them a 12-minute bake to lightly cook the crust and warm the flavors.

Step 4: Mixing and Adding the Ricotta Filling

While the crust bakes, whisk together ricotta cheese, Greek yogurt, egg whites, minced garlic, and salt. This mixture will create the lovely creamy filling that sets firm but stays delicate.

Once your crusts are out of the oven, carefully fill each tart shell right up to the top with the ricotta mixture. Now the fun part—place two whole olives as eyes, arrange two olive ovals for the nose, and gently place the thin olive slices in a criss-cross pattern for the mouth. I find using chopsticks here makes it easier to position the tiny olive bits without messing up the filling.

Step 5: The Final Bake and Serving

Bake the tarts at 400ºF for 20-25 minutes until the ricotta is set. Smaller tart pans might take less time, so start checking after 15 minutes to avoid overbaking. When they come out, the crust is golden and the filling is firm yet creamy—perfect for serving warm.

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Pro Tips for Making Halloween Jack Skellington Ricotta Olive Tarts Recipe

Keep Ingredients Cold: For the flakiest crust, keep your butter and water ice cold and limit handling the dough to prevent warming.
Use Parchment Paper: Rolling dough between parchment helps avoid adding too much extra flour, which can dry out the crust.
Sharp Knives for Olive Details: Thin, clean cuts are essential for that spooky Jack Skellington mouth—don’t rush this step.
Watch the Bake Time: Overbaking can dry out the filling, so keep an eye starting at 15 minutes during the second bake.

How to Serve Halloween Jack Skellington Ricotta Olive Tarts Recipe

A small tart with a light golden crust forms the base. The top layer is smooth and white, likely a creamy filling. On this white surface, two shiny black olives are placed near the top to create eyes. Below the eyes, small thin black pieces are arranged in a curved line, looking like a stitched smile. The tart sits on a dark surface with sprigs of green herbs around it and a wooden bowl of black olives nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love adding a fresh thyme sprig on each tart right before serving—it adds a pop of green and a boost of aroma that surprises people. Sometimes, a light drizzle of good-quality olive oil adds a silky finish that takes these from tasty to next-level.

Side Dishes

Since these tarts are rich and savory, I usually pair them with a crisp green salad with a tangy vinaigrette or a roasted butternut squash soup for a cozy fall combo. They’re also wonderful alongside spiced apple cider or a pumpkin ale to keep the Halloween vibes flowing.

Creative Ways to Present

If I’m serving these at a party, I place them on a dark slate platter with some mini pumpkins and faux cobwebs around the edges for Halloween flair. Using mini tart pans means each one is perfectly bite-sized—people always comment on how fun it is to eat these little spooky faces!

Make Ahead and Storage

Storing Leftovers

I store any leftover tarts in an airtight container in the fridge. They keep well for about 2-3 days. When you’re ready to enjoy again, just reheat briefly and they taste almost as fresh as the first time.

Freezing

Freezing works well too! I like to freeze the baked tarts individually on a baking sheet, then transfer to a ziplock bag so I can pull out just what I need. When defrosted and reheated, they maintain their texture nicely.

Reheating

To reheat, pop the tarts back in a 400°F oven for about 7 minutes. This warms them evenly and crisps up the crust, bringing back that just-baked magic.

FAQs

Can I make these tarts ahead of time for a party?

Absolutely! You can prepare both the crust and filling in advance. Keep the dough refrigerated until you’re ready to roll and bake, and mix the filling just before assembling. Fully baked tarts can be refrigerated and reheated shortly before serving to maintain freshness.
What if I don’t have gluten-free flours on hand?

You can substitute with all-purpose flour if gluten isn’t an issue, but I recommend reducing water slightly as wheat flour behaves differently. The crust might be less crumbly but will still be tasty.
How do I slice olives so thinly for the mouth?

Use a sharp paring knife and slice slowly with steady pressure. Cutting lengthwise on the olive’s side helps get those narrow strips. If you want extra help, chill the olives first so they’re firmer and easier to slice thinly.
Can I make this recipe dairy-free?

Yes! Try using plant-based cream cheese or ricotta alternatives, vegan butter for the crust, and coconut or almond yogurt in place of Greek yogurt. Adjust seasoning to taste and keep an eye on baking times since textures may differ.

Final Thoughts

This Halloween Jack Skellington Ricotta Olive Tarts Recipe has become one of my go-to festive savory treats because it’s just so fun to make and share. I love watching my family’s faces light up when they spot Jack’s mischievous grin on their plates! If you’re looking for a recipe to impress your friends and bring playful elegance to your Halloween spread, grab your rolling pin and give this one a try—you’ll thank me later.