Sklandrausis: Latvian Vegetable Tart
![photo by Liesma](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/49/87/40/picPqowf5.jpg)
photo by Liesma
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/drink.png)
- Ready In:
- 1hr 15mins
- Ingredients:
- 17
- Yields:
-
10 tarts
ingredients
-
Dough
- 300 g rye flour
- 50 g lard (or sour cream butter)
- 1⁄2 glass water
- 1 tablespoon crushed caraway seed
- 1⁄4 teaspoon salt
-
Potato Filling
- 500 g potatoes
- 1⁄2 glass milk (the fatter the better)
- 50 g sour cream butter
- 1⁄4 teaspoon salt
-
Carrot Filling
- 500 g carrots
- 2 eggs, from happy outdoor chicken
- 200 g sour cream
- 1⁄2 cup honey
-
Coat
- 200 g sour cream
- 1 tablespoon honey
- 1⁄4 teaspoon vanilla
- 1⁄4 teaspoon cinnamon
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).
Questions & Replies
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RECIPE SUBMITTED BY
A student who tries to conquer a kitchen.