Mediterranean Potato Crust Tart with Tzatziki

Serves 1
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Directions

  1. 1Grease a tart pan.
  2. 2Place cooked and cooled potatoes in the tart pan.
  3. 3Mash the potatoes into a crust using a glass or potato masher, ensuring it's evenly spread and forms a rim.
  4. 4Bake the potato crust until golden and crispy.
  5. 5Grate the zucchini.
  6. 6Squeeze out excess water from the grated zucchini using a kitchen towel.
  7. 7Add the squeezed zucchini to a bowl with dairy-free yogurt.
  8. 8Squeeze lemon juice into the mixture.
  9. 9Finely chop fresh dill.
  10. 10Add the chopped dill, mustard, and minced garlic to the zucchini and yogurt mixture.
  11. 11Mix well to combine and create the Tzatziki.
  12. 12In a separate bowl, add olive oil, sweet chili sauce, and chopped mint.
  13. 13Add finely chopped red onion, cherry tomatoes, Kalamata olives, pine nuts, and arugula to the dressing.
  14. 14Mix to create the sweet and spicy Kalamata olive salad.
  15. 15Spread the dairy-free Tzatziki evenly over the baked potato crust.
  16. 16Top the Tzatziki with the Kalamata olive salad.
  17. 17Add ice cubes to the squeezed zucchini liquid.
  18. 18Pour sparkling water into the glass.
  19. 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.