Mediterranean Potato Crust Tart with Vegan Tzatziki

Sarah Cobacho holding drink with a slice of Mediterranean potato tart

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.

Author Sarah Cobacho (plantbaes.com)

PREP TIME20

COOK TIME1

Cooling1

TOTAL TIME2 20

Servings 4

Course Light Meal, Snack

Cuisine Mediterranean

Keyword cucumber, garlic, lemon, maple syrup, mediterranean tart, olives, potato crust, potatoes, tomato, vegan tzatziki

Ingredients

Potato crust

1.8 lb potatoes
1 tbsp olive oil

Tzatziki-style dip

1 small cucumber
1 cup thick dairy-free yogurt
¼ cup fresh dill finely chopped
1 garlic clove minced
1 tbsp lemon juice
1 tbsp wholegrain mustard
salt and pepper to taste

Olive mix

2 tbsp pine nuts
2 tsp olive oil
1 tsp harissa paste
1 tsp maple syrup
9 kalamata olives pitted and finely chopped
10 cherry tomatoes finely chopped
½ shallot finely chopped
1 cup 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.

Video

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.

Nutritional Information - Per Serving