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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.