Mediterranean Potato Crust Tart with Tzatziki
Serves 1
Directions
- 1Grease a tart pan.
- 2Place cooked and cooled potatoes in the tart pan.
- 3Mash the potatoes into a crust using a glass or potato masher, ensuring it's evenly spread and forms a rim.
- 4Bake the potato crust until golden and crispy.
- 5Grate the zucchini.
- 6Squeeze out excess water from the grated zucchini using a kitchen towel.
- 7Add the squeezed zucchini to a bowl with dairy-free yogurt.
- 8Squeeze lemon juice into the mixture.
- 9Finely chop fresh dill.
- 10Add the chopped dill, mustard, and minced garlic to the zucchini and yogurt mixture.
- 11Mix well to combine and create the Tzatziki.
- 12In a separate bowl, add olive oil, sweet chili sauce, and chopped mint.
- 13Add finely chopped red onion, cherry tomatoes, Kalamata olives, pine nuts, and arugula to the dressing.
- 14Mix to create the sweet and spicy Kalamata olive salad.
- 15Spread the dairy-free Tzatziki evenly over the baked potato crust.
- 16Top the Tzatziki with the Kalamata olive salad.
- 17Add ice cubes to the squeezed zucchini liquid.
- 18Pour sparkling water into the glass.
- 19Garnish with a slice of lime and fresh basil.
Ingredients
- potatoes
- zucchini
- dairy-free yogurt
- lemon juice
- dill
- mustard
- garlic
- olive oil
- sweet chili sauce
- mint
- red onion
- cherry tomatoes
- kalamata olives
- pine nuts
- arugula
- ice cubes
- sparkling water
- lime
- basil
Equipment
tart panglass or potato masherovengraterkitchen towelbowllemon squeezerknifespoon
Tips
- Use potatoes that have been cooked and cooled before baking for a crispier crust and to transform starches into resistant starch, which feeds healthy gut bacteria, improves digestion, reduces inflammation, and is good for blood sugar control.
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