Sklandrausis: Latvian Vegetable Tart

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 300 g rye flour
• 50 g lard (or sour cream butter)
• 1/2 glass water
• 1 tablespoon crushed caraway seed
• 1/4 teaspoon salt
• 500 g potatoes
• 1/2 glass milk (the fatter the better)
• 50 g sour cream butter
• 1/4 teaspoon salt
• 500 g carrots
• 2 eggs, from happy outdoor chicken
• 200 g sour cream
• 1/2 cup honey
• 200 g sour cream
• 1 tablespoon honey
• 1/4 teaspoon vanilla
• 1/4 teaspoon cinnamon

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 bake in a moderate heat until the filling becomes light brown or golden and the dough turns dry and crusty.
• 5 just after baking, cover the tarts with sour cream mixed with some honey and vanillin. scatter with cinnamon as desired.
• 6 serve warm or cooled with milk, buttermilk or "skabputra" (sour porridge).