Spring Leek & Cottage Cheese Crustless Tart Squares (Gluten-Free)
Savory, protein-rich crustless tart squares with soft leeks, cottage cheese and herbs—bright, gluten-free bistro fare for spring.
Best for Higher-protein spring brunch or make-ahead lunches with veggies
A French-bistro inspired crustless tart that focuses on spring leeks and cottage cheese for a creamy, high-protein custard without any gluten. Chickpea flour and Greek yogurt give structure and extra protein so the squares hold together and slice neatly. Cook the leeks gently, rest the batter, and cool before slicing—this is perfect warm or room temperature for brunch or make-ahead lunches.
Ingredients
- 400 g leeks , trimmed, halved lengthwise, rinsed, then thinly sliced
- 15 ml olive oil , for sautéing and greasing the pan
- 4 large eggs , room temperature, lightly beaten
- 250 g Cottage cheese , small-curd, drained slightly if very wet
- 80 g plain Greek yogurt , room temperature
- 60 g Chickpea flour , sifted if lumpy
- 4 g Baking powder , about 1 teaspoon
- 15 g fresh tarragon and chives , combined, finely chopped (about 2 tbsp total)
- 6 g fine sea salt , about 1 teaspoon, adjust to taste
- 1 g black pepper , about 1/2 teaspoon
- 2 g fresh lemon zest , about 1 teaspoon, optional but brightens the filling (optional – can be omitted)
- 60 g grated Gruyère , optional for a lightly browned top and savory depth (optional – can be omitted)
- 1 g fine sea salt , a pinch to finish, optional (optional – can be omitted)
Instructions
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1
Preheat the oven to 180°C and position a rack in the middle. Grease a 20 x 20 cm square baking pan with 5 ml olive oil and line it with parchment, leaving an overhang for easy lifting.
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2
Heat the remaining 10 ml olive oil in a wide sauté pan over medium heat. Add the sliced leeks and a pinch of salt; cook, stirring occasionally, until the leeks are very soft and start to take color, about 8–10 minutes. Do not rush—this concentrates flavor and removes excess moisture.
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3
Transfer the cooked leeks to a fine-mesh sieve or colander and let cool 3–5 minutes; press or gently squeeze to remove excess moisture (you want them moist but not dripping).
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4
In a large bowl whisk together the beaten eggs, cottage cheese and Greek yogurt until mostly smooth. Stir in the chickpea flour, baking powder, salt, pepper and lemon zest (if using) until combined—batter will be thick. Fold in the chopped tarragon and chives, then fold in the cooled leeks and (if using) grated Gruyère.
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5
Let the mixed batter rest 8–10 minutes at room temperature so the chickpea flour hydrates and the mixture firms slightly, which helps it set evenly in the oven.
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6
Pour the batter into the prepared pan, smooth the top with a spatula, and (optionally) sprinkle the surface with the remaining Gruyère. Bake in the preheated 180°C oven until the tart is puffed, golden at the edges and set in the center—about 35–40 minutes; a small jiggle in the very center is fine but there should be no wet batter.
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7
Remove from oven and let cool in the pan on a wire rack for 15–20 minutes; use the parchment overhang to lift the tart from the pan and cool another 10 minutes before slicing into 9 squares. Sprinkle with flaky sea salt if desired and serve warm or at room temperature.