Sklandrausis (Vegetable Tarts) is a traditional Latvian recipe for a sweet tart of carrots layered over potatoes in a rye pastry base. The full recipe is presented here and I hope you enjoy this classic Latvian dish of: Vegetable Tarts (Sklandrausis).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
400g rye flour
100g butter
250ml warm water
1 tsp sugar
1/2 tsp salt
7 medium carrots, peeled and quartered lengthways
2 tbsp sour cream
2 tbsp honey
1 egg
2 medium potatoes, peeled and quartered lengthways
100ml milk
25g butter
caraway seeds to garnish (optional)
Method:
Place the prepared carrots and potatoes in separate saucepans. Cover with water, bring to a boil and cook until tender (about 20 minutes).
While the vegetables are boiling, prepare the rye flour pastry. Dissolve the salt and sugar in the warm water. Sift the flour into a bowl, add the butter, diced and rub into the flour with your fingertips. Now blend in the water until the ingredients come together as a dough. Turn the dough onto a floured work surface and knead for 5 to 7 minutes until the dough is soft enough to be rolled.
Pre-heat your oven to 200°C. Using a rolling pin, roll the dough 3-5mm thick. Use an 8cm pastry cutter to cut out 15 discs of pastry (re-roll the scraps to make more if needed). Fold 1cm of the pastry round edges up to form pastry cases. Arrange the cases on a baking tray lined with baking paper.
To prepare the filling: Drain the carrots and place in a food processor. Add the honey, egg and sour cream and process for 20 seconds. Drain the potatoes, mash until smooth, add milk and butter and stir until well combined.
To fill the pastry cases, spread 1 teaspoon of the mashed potatoes in their bases, top with a tablespoon of the processed carrots. Repeat until all cases have been filled. Top with caraway seeds, if desired.
Transfer the baking tray to the centre of your pre-heated oven and bake for 15-20 minutes, until the pastry is cooked and the top of the filling turns slightly golden.
)
