Potato Crust Tart with Tzatziki

Crispy, creamy Mediterranean tart

This Potato Crust Tart with Tzatziki is a fresh Mediterranean recipe with a golden potato base, cool cucumber yogurt sauce, and a bright olive-tomato topping. It feels special enough for brunch or a light dinner, but the steps are simple and easy to split ahead for busy days. The crispy potato crust makes it naturally gluten-free, while the creamy tzatziki and colorful vegetables keep every bite refreshing, tangy, and satisfying.

Time Breakdown

• Prep: 20 mins
• Cook: 50 mins
• Total: 1 hr 10 mins
• Servings: 4

Ingredients

• 1.8 lb potatoes, cooked and cooled
• 2 tbsp olive oil, divided
• 1 small cucumber, grated and squeezed dry
• 1 cup thick Greek yogurt or dairy-free yogurt
• 1 garlic clove, minced
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tsp whole-grain mustard
• 10 cherry tomatoes, chopped
• 9 kalamata olives, chopped
• 1/2 shallot, finely chopped
• 1 cup arugula, chopped
• 2 tbsp toasted pine nuts or pumpkin seeds
• 1 tsp harissa paste, optional
• Salt and black pepper, to taste

Substitution: For a dairy-free version, use thick unsweetened vegan yogurt. Pine nuts can be replaced with pumpkin seeds or sunflower seeds.

Kitchen Tools

• Tart pan with removable base
• Pot and colander
• Knife and cutting board
• Mixing bowl and spatula
• Box grater or microplane

Step-by-Step Instructions

1. Prep: Boil potatoes in salted water until fork-tender, then drain and cool completely.
2. Shape: Press cooled potatoes into an oiled tart pan, covering the base and sides. Brush with olive oil.
3. Bake: Bake at 400°F until the edges are golden and crisp, about 30–35 minutes.
4. Mix: Stir yogurt, cucumber, garlic, dill, lemon juice, mustard, salt, and pepper into a creamy tzatziki.
5. Finish: Combine tomatoes, olives, shallot, arugula, harissa, and olive oil. Spread tzatziki over the crust, top with the salad mix, sprinkle with pine nuts, and serve.

Pro Tips

• Storage: Store leftovers in an airtight glass container for up to 2 days.
• Subs: Use vegan yogurt, pumpkin seeds, mint, parsley, or sun-dried tomatoes.
• Meal Prep: Make the crust and tzatziki ahead, then assemble just before serving.
• Serving: Serve with lemon wedges, chickpeas, grilled tofu, or a simple cucumber salad.

Main Body

This tart works because it turns humble potatoes into a crisp, golden crust without flour or pastry. The cool tzatziki adds creamy contrast, while olives, tomatoes, herbs, and arugula bring a fresh Mediterranean flavor that feels light but still satisfying.

The most important step is cooling the potatoes before pressing them into the pan. Warm potatoes can become too soft and sticky, while cooled potatoes hold their shape better and crisp more evenly in the oven.

Thick yogurt is the secret to a rich tzatziki layer. Squeezing the cucumber well keeps the sauce from watering down the crust, so every slice stays creamy, bright, and easy to serve.

For a busy week, prepare the potatoes and sauce the day before. Bake the crust, chop the topping, and assemble right before lunch, brunch, or dinner so the texture stays at its best.

Variation Recipes

• High-Protein Tart: Add chickpeas, lentils, or grilled tofu over the tzatziki for a heartier meal.
• Spicy Harissa Tart: Add extra harissa and a squeeze of lemon for a warmer, bolder topping.
• Mini Potato Tarts: Press the potato crust into muffin tins for party-friendly individual servings.

Conclusion

This Potato Crust Tart with Tzatziki is crisp, creamy, colorful, and easy to make ahead in parts. Save it for a fresh lunch, a relaxed brunch, or a light dinner when you want something beautiful without extra stress.

Nutrition (Estimated)

Serving	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 slice	315	8g	42g	13g	6g	5g

Disclaimer: Values are estimates and vary by ingredients.

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Tested in my kitchen.

Maya, recipe trend-tester at Eatast. I transform today’s viral food trends into simple, flavorful recipes that fit into your everyday routine. From quick dinner hacks to colorful bowls, every recipe I share is tested in my kitchen so you can cook them at home with ease and confidence.