This crispy potato crust tart with vegan tzatziki is one of those recipes that’s both beautiful and incredibly simple to make. The base is made from mashed, baked potatoes, creating a golden crust that’s crisp on the edges yet tender inside. It’s topped with a creamy dairy-free dip that is tzatziki-inspired, and a fresh olive mix, making it a fresh and flavorful option for lunch, a light dinner, or for the hosting table. The recipe is naturally gluten-free, vegan, and works well for most dietary needs, making it easy to adapt with your favorite vegetables or herbs. Once you’ve mastered the crust, the topping options are limitless! It’s a crowd-pleaser that comes together with minimal effort but feels special every time.
Why I love this recipe (as a nutritionist)
- Gluten-free: Uses potatoes for the crust, making it naturally gluten-free
- Gut-health friendly: Cooked and cooled potatoes are a great source of resistant starch, which supports gut health and improves insulin sensitivity. Resistant starch is a type of carbohydrate that isn’t fully digested in the small intestine. Instead, it moves to the large intestine, where it ferments and produces short-chain fatty acids like butyrate. These fatty acids help support colon health and have anti-inflammatory benefits.
- Good source of fiber: Potatoes, cucumber, and arugula add to daily fiber intake
- Rich in antioxidants: Fresh herbs, tomatoes, and arugula offer a variety of phytonutrients
- Delicious: A really easy way to get anyone to eat more vegetables
Ingredient notes
- Potatoes: The base of the tart; cook and cool them for the best texture and gut health benefits
- Dairy-free yogurt: Choose a thick variety for a creamy tzatziki; soy-based works best to up the protein
- Fresh dill: Adds a classic Mediterranean flavor; parsley or mint can be used if you don’t have dill. Or use 1 tbsp of dried dill instead.
- Kalamata olives: Choose high-quality olives for the best taste.
- Pine nuts: Toasted for extra crunch and a buttery taste; pumpkin seeds can be swapped in for a nut-free option
- Tzatziki: I’ve added wholegrain mustard to my usual tzatziki recipe. I know it’s traditional, but mustard goes too well with potatoes to pass! I also use lemon instead of vinegar, as it brings acidity and a little brightness, with the added benefit of contributing to our vitamin C intake.
How to make this recipe (summary)
Cook the potatoes in salted water until fork-tender, then drain and cool completely. Press them into a tart dish using the bottom of a mug, covering the base and sides evenly. Bake until golden and crisp on the top, then carefully remove from the tart tin. Toast the pine nuts until golden.
Make the tzatziki by grating the cucumber, squeezing out excess water, then mixing with yogurt, dill, garlic, mustard, and lemon juice.
Mix the olive topping with harissa, olive oil, maple syrup, shallots, tomatoes, arugula, and chopped olives.
Assemble by spreading the tzatziki over the crust, topping with the olive mix, and sprinkling with pine nuts and arugula. View recipe card below for detailed instructions.
Variations and tips
- Add protein: This recipe is a little lower in protein than my usual offering. Serve with a side of marinated tofu or chickpeas for extra protein. You could also add cooked lentils to the olive mix, or swap the Tzatziki for the high-protein Romesco Sauce in this recipe.
- Mini tarts: Make individual servings for a party or brunch, using a muffin tray. Cooking time will be slightly reduced.
- Make ahead: Prepare the potato crust and tzatziki the day before; assemble before serving to avoid the potatoes going soggy.
- Dish size: Adjust the potato amount based on your tart tin size.
- Be very gentle: Be very gentle when removing the crust from the tart dish. I used a removable tart dish I found on Amazon. Otherwise, line it with baking paper. The crust is quite fragile since there are no binders, but it holds together if handled carefully. A tart server makes serving easier; otherwise, slide a large knife underneath and cut it into smaller slices (6 to 8) to manage more easily.
- If you like this recipe, you’ll also love our other Mediterranean-inspired plant-based recipes: Mediterranean Potato Tzatziki Bowl, Potato Crust Tart with Zucchini and Red Bell Pepper Sauce, Hummus Pita Bowl, or Crispy Potato Salad with Peanut Sauce.
- Mocktail Idea: When squeezing out the cucumber juice, pour it into a glass with some ice, then top with sparkling water, a lemon wedge, and fresh mint for a refreshing wellness mocktail. If you prefer it sweeter, a little syrup, such as elderflower, works beautifully too. Did you know that in France we say “Santé” instead of “cheers”? It literally means “health,” which makes this drink the perfect match for the saying.
Why you’ll love this Mediterranean potato crust tart TLDR
- Crispy upper crust, and tender middle
- Fresh flavors
- Gluten-free
- Nut-free
- Gut-friendly
FAQ
- Is this recipe gluten-free? Yes, it uses potatoes for the crust, making it naturally gluten-free.
- Can I make it ahead? Yes, you can prepare the crust and toppings separately, then assemble before serving.
- What can I use instead of pine nuts? Sunflower seeds or pumpkin seeds are great nut-free alternatives. Otherwise, toasted pistachio, hazelnut, or almonds would be delicious.
- Can I serve this warm? Yes, the crust can be served warm, but the tzatziki is best cold for contrast.
- How should I store leftovers? This one is best enjoyed straight away for its texture. However, if you do have leftovers, pack them in a glass container in the fridge, and enjoy them cold in the next couple of days.
Mediterranean Potato Crust Tart with Vegan Tzatziki
Crispy potato crust filled with vegan tzatziki, olives, and herbs for a fresh Mediterranean-inspired lunch or snack.
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Ingredients
Potato crust
- 1.8 lb (800 g) potatoes
- 1 tbsp (15 ml) olive oil
Tzatziki-style dip
- 1 small cucumber
- 1 cup (240 g) thick dairy-free yogurt
- ¼ cup (12 g) fresh dill - finely chopped
- 1 garlic clove - minced
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 g) wholegrain mustard
- salt and pepper - to taste
Olive mix
- 2 tbsp (15 g) pine nuts
- 2 tsp (10 ml) olive oil
- 1 tsp (5 g) harissa paste
- 1 tsp (5 ml) maple syrup
- 9 kalamata olives - pitted and finely chopped
- 10 cherry tomatoes - finely chopped
- ½ shallot - finely chopped
- 1 cup (20 g) arugula - chopped
Instructions
- Prepare the potato crust: Add the potatoes to a large pot of cold salted water. Bring to a gentle boil and cook for about 20 minutes, until tender when pierced with a fork. Drain and allow to cool completely. Preheat the oven to 200°C (top grill + convection if available). Lightly brush a tart dish with olive oil (a removable-base tart tin works well; if using a regular dish, line with parchment paper). I used a 24 cm (9.5in) dish. Place the cooled potatoes inside and mash them with the bottom of a clean mug, pressing them evenly over the base and up the sides. Generously brush with olive oil.Bake on the top rack of the oven for 30 minutes, until golden (see notes). Remove from the oven and carefully take the potato crust out of the tart dish.
- Toast the pine nuts: Place them in an oven-safe dish and bake for 5 minutes, or until lightly golden.
- Prepare the tzatziki: Grate the cucumber and squeeze out excess water with a clean cloth. In a medium bowl, combine yogurt, grated cucumber, dill, garlic, wholegrain mustard, and lemon juice. Season with salt and pepper.
- Prepare the olive mix: In a bowl, mix olive oil, harissa, maple syrup, shallots, tomatoes, arugula, and olives.
- Assemble: Spread the tzatziki over the potato base, top with the olive mix, and sprinkle with toasted pine nuts. Slice and serve.
Notes
Use a removable-base tart dish for easier serving. Adjust the crust size to match your dish, or make mini tarts for hosting.
Baking time: Oven temperatures and functions can vary, so the crust may take a little longer to cook, especially if you’re not using the grill function. Check it regularly and remove it from the oven once the top layer is golden and crispy to your liking.
Video
Your Creations
Did you have success with this recipe? We’d love to see it! Just leave a comment and attach a pic!
C’était excellent, très bien expliqué et original!!
Merci Christiane 💚 Je suis ravie que ça vous plaise!
The flavors went together really well…the yogurt mixture with the harissa/olive mixture. It was a pretty presentation. I used mint instead of dill.
So happy you enjoyed it Janna, mint would be so refreshing in this!
Questions: am I able to make this with sweet potato instead of white potatoes, will that still work? Also are there any other filling ideas on your website for a pie that doesn’t include yoghurt? Something tomato based perhaps? I do look forward to making this but I just hope that I can tweak it to my preferences and that it’ll still turn out good and work! Please let me know, thanks 🙂
Hi Jas, I haven’t tried it yet. Sweet potatoes tend to retain more moisture than white potatoes, so if you give it a go, make sure they are thoroughly cooled first. You could also bake them and scoop out the flesh once cooled, instead of boiling them.
The Romesco sauce from the blog, or some hummus with your favorite toppings, could make great filling options. Let us know what you try x
Hi, update I did end up making this with sweet red potatoes and while the crust wasn’t as hard as I assume the white potato one would be, it still held its shape when reheated. It did taste like a baked potato. And I added a homemade spinach and vegan feta mix with some pumpkin seeds, green onion etc for the filling and it tasted quite amazing actually. So thanks so much for the idea!
That sounds delicious, thank you for sharing Jas 💚
Hello this looks great!
I don’t like olives, (and mushrooms) what would you suggest as a substitute?
You could skip them, or add some sun-dried tomatoes, or marinated artichokes. Hope you love it!
absolutely amazing!!!
So happy you loved it! Thank you for sharing 💕
Loved this recipe. Easy to make, filling and really tasty.
So happy to hear that! Thank you for sharing Shanu 💚
This looks absolutely amazing. Do you think it would keep in the fridge if made in advance, or is it best eaten the same day?
I’ve eaten it a couple days later, and it was ok, but still better on the day 🙂
What’s that lovely green iced drink?
(My Potato crust was a little soft on the bottom, I wonder if it will be a bit firmer/crispier if I bake the tart crust on a pizza stone? Or maybe just a bit longer)
Hi Em, the drink is just leftover cucumber juice from the Tzatziki, with San Pellegrino, a lemon wedge, and fresh mint. Very simple and refreshing. The bottom won’t get as crispy as the top of the crust, but I love the idea of using your pizza stone; that should definitely help! All ovens are a little different, so maybe add another 5 minutes just to be sure.
Thank you for sharing this recipe!
You’re most welcome Aimee, hope you love it!
You’re missing fat from the macros, fyi. Looks delicious though- definitely on my list!
Thank you for letting us know lovely! Let me know how you go with the recipe 💚
Looks delicious. Sarah, just noticed the maple syrup ingredient potato is labeled (incorrectly) as olive oil. 😉
Well spotted, thank you for letting us know lovely, will get that fixed 💚
This tasted amazing and was easy to prepare. Will definitely make it again
So happy to hear that! Thank you for sharing Clare 💚
You’re going to love this Mediterranean Potato Crust Tart with Tzatziki recipe! Make sure to rate it 5 stars and leave a comment if you enjoyed it!