Potato Tarts with Smashed Avo and Chicken Salad: A Light and Refreshing Delight
Looking for a fresh, flavour-packed appetiser or lunch option that’s naturally gluten-free and ideal for spring and Easter gatherings? These Potato Tarts with Smashed Avo and Chicken Salad tick all the boxes. Made with simple, wholesome ingredients and bursting with vibrant textures, they’re a delicious way to elevate seasonal produce and leftovers into something truly special. Each tart features a tender potato shell, a creamy layer of smashed avocado, and a herby chicken salad topping with apple, celery, and a zingy yoghurt dressing. Whether you’re hosting brunch, prepping ahead for a family meal, or just treating yourself to something a little fancy, these mini tarts are sure to impress.
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Simple Ingredients, Elevated Taste
These little tarts are made using everyday ingredients you likely already have in your kitchen. But when combined thoughtfully, they deliver layers of texture and taste that feel restaurant-worthy. Here’s what makes them shine:
- Potatoes – The star of the show. I love using red skin potatoes here—they hold their shape wonderfully and are perfect for pressing into tart tins.
- Avocado – Mashed with lemon juice, salt, and pepper for a creamy, zesty base that complements the savoury salad.
- Chicken thighs – Tender and flavourful, they make an ideal protein for the filling, especially when paired with crunchy veg and a light dressing.
- Fresh apple, celery, and parsley – Add crispness, colour, and herbaceous brightness to the mix.
- Yoghurt, mayo, and mustard – Create a creamy, tangy dressing that binds everything together beautifully without overpowering.
How to Make Potato Tarts with Smashed Avo and Chicken Salad
Bake the Potato Tart Shells:
Start by preheating your oven and greasing mini tart tins with olive oil. Divide the boiled potatoes evenly between the tins, then use a glass to crush them gently. Press the mixture with the back of a spoon to shape them into tart shells, ensuring the sides are well-formed. Season with salt, pepper, oregano, and a sprinkle of grated Parmesan for added flavour. Then bake until the shells are golden and set.
Prepare the Smashed Avocado:
While the potato shells are baking, make your smashed avo by mashing a ripe avocado with lemon juice, salt, and pepper. Keep it simple—this layer adds creaminess and freshness to balance the dish.
Make the Chicken Salad:
For the chicken salad, combine cooked, cubed chicken thighs with diced apple, celery, green onion, and chopped parsley. Mix in the yoghurt, mayo, mustard, and lemon juice, then season with salt and pepper to taste. It’s fresh, slightly crunchy, and packed with flavour.
Assemble and Serve:
Once the potato tart shells are out of the oven and slightly cooled, fill each one with a generous spoonful of smashed avo and top with a scoop of the chicken salad. Finish with a sprinkle of extra parsley and serve immediately.
Scroll down for the full printable recipe with exact measurements.
Fresh, Versatile, and Naturally Gluten-Free
These potato tartlets are a delicious reminder that simple, whole ingredients can be endlessly versatile. Naturally gluten-free, they’re a brilliant option for anyone avoiding wheat. They’re also easy to customise based on what you’ve got in the kitchen. Swap the chicken for turkey or roasted chickpeas for a vegetarian twist. For something lighter, use a tangy vinaigrette, or turn them into breakfast tarts with scrambled eggs.
They’re also perfect for meal prep. The tartlet shells can be baked ahead and stored in the fridge for a couple of days. When you’re ready to serve, simply reheat them in the oven at 170°C (340°F) for a few minutes to restore their texture before adding the fillings. Whether you’re putting together a quick lunch, packing a picnic, or serving a trayful at your next get-together, these little tarts are guaranteed to impress.
Ideal for Easter and Spring Brunches
With their fresh flavours and light feel, these tarts are perfect for spring celebrations. Serve them as part of your Easter brunch spread, bring them to a picnic, or pair them with a light soup or salad for a well-balanced meal. They look beautiful on a serving board and invite guests to pick one up and enjoy—a fuss-free yet elegant appetiser.
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Description
These Potato Tarts with Smashed Avo and Chicken Salad are a fresh and flavourful option for your Easter spread or any springtime get-together. The potato shells are filled with a creamy avocado smash and topped with a herby chicken salad featuring apple, celery, and a light yoghurt dressing. They're naturally gluten-free, easy to make, and perfect for serving as individual appetisers or a light lunch.
Ingredients
For the Potato Tarts:
For the Smashed Avo:
For the Chicken Salad:
To Garnish:
Instructions
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Preheat the oven to 200°C (390°F), fan-assisted, and lightly grease six 10cm mini tart tins with olive oil. Divide the boiled potatoes between the tins and gently crush them using the bottom of a glass. Press the potatoes into the base and up the sides to form tart shells. Season with salt, pepper, and oregano, then sprinkle over the Parmesan. Bake for 40 minutes, or until golden and crisp. Let them cool slightly in the tins.
Depending on the size of your potatoes, you may need to split one potato between two tart tins to ensure an even base. -
Meanwhile, mash the avocado with lemon juice, salt, and pepper until creamy but still a bit chunky. Set aside.
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In a separate bowl, combine the cubed chicken, apple, celery, green onions, and parsley. Add the yoghurt, mayonnaise, mustard, and lemon juice, and mix well until everything is evenly coated. Season with salt and black pepper to taste.
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To assemble, spread a spoonful of smashed avo int
Equipment
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Nutrition Facts
Servings: 6 ServingCalories:230.93kcalTotal Fat:13.87gSaturated Fat: 3.37gTrans Fat: 0.02gCholesterol:37.66mgSodium:125.49mgPotassium:612.87mgTotal Carbohydrate:17.99gDietary Fiber: 4.3gSugars: 1.74gProtein:9.92gVitamin A: 33.8IUVitamin C: 23.22mgCalcium: 92.75mgIron: 1.34mgVitamin D: 0.06IUVitamin E: 0.88IUVitamin K: 53.15mcgThiamin: 0.11mgRiboflavin: 0.15mgNiacin: 3.02mgVitamin B6: 0.44mgFolate: 49.57mcgVitamin B12: 0.28mcgPhosphorus: 158.25mgMagnesium: 39.61mgZinc: 1.09mg
Note
Potatoes: I love using red skin potatoes for this recipe—they hold their shape really well when pressed into tart shells and have a lovely texture.
Make ahead: You can prepare the potato tart shells a day in advance. Once cooled, store them in an airtight container in the fridge and reheat in the oven before filling.
Chicken: Leftover roast chicken works perfectly. Just make sure it’s chopped into small, bite-sized pieces.
Dairy-free option: Use a dairy-free yoghurt and skip the Parmesan or substitute with a dairy-free hard cheese.
Serving tip: These are best served shortly after assembling to keep the avocado fresh and vibrant.
Customise it: Swap the apple for grapes, add chopped nuts for crunch, or use turkey instead of chicken for a twist.
