Mediterranean Potato Crust Tart with Tzatziki (Gluten-Free)

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, Hummus Pita Bowl, Mediterranean Vegan Quiche.

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

Favorite

Crispy potato crust filled with vegan tzatziki, olives, and herbs for a fresh Mediterranean-inspired lunch or snack.

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Prep Time : 20 minutes mins

Cook Time : 1 hour hr

Cooling : 1 hour hr

Total Time : 2 hours hrs 20 minutes mins

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

Nutrition Information Nutrition Information

Per Serving/Portion

Calories 317 kcalCarbohydrates 41 gProtein 7 gFat 12 gSodium 550 mgFiber 6 gVitamin A 27 IUVitamin C 57 mgCalcium 131 mgIron 3 mg