Sklandrausis: Latvian Vegetable Tart

READY IN: 1hr 15mins
YIELD: 10 tarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make the dough. Mix lard or butter with a warm water and caraway, and knead into dough of homogeneous consistency. Roll it to 3-5 millimeters thickness. Cut out round shapes with a round object (examples, glass or bowl). Turn up their edges with height of about 2 cm. Place on a baking tray.
  • Make the potato filling: mash boiled potatoes, add milk, butter and salt. Put a layer of the potato mass on each dough patty until one-third full.
  • Make the carrot filling: boiled carrots (unpeeled) smash or rub through a sieve and mix with honey, sour cream and eggs. Top the layer of carrot paste on the potato mass and complete the filling.
  • Bake in a moderate heat until the filling becomes light brown or golden and the dough turns dry and crusty.
  • Just after baking, cover the tarts with sour cream mixed with some honey and vanillin. Scatter with cinnamon as desired.
  • Serve warm or cooled with milk, buttermilk or "skabputra" (sour porridge).
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