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Street Food

Rye Crust Carrot Tart (Sklandrausis)

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30 min
Prep
25 min
Cook

Ingredients

  • 250 g (2 cups) rye flour
  • 1/2 tsp caraway seeds
  • 1/2 tsp salt
  • 100 ml (1/3 cup) water
  • 2 tbsp sunflower oil
  • 400 g (14 oz) carrots, peeled and grated
  • 200 g (7 oz) potatoes, peeled and boiled
  • 2 tbsp honey
  • 1 tbsp sour cream
  • 1/4 tsp ground cinnamon

Method

  1. Combine the rye flour, caraway seeds and salt in a bowl, then work in the water and oil to form a firm dough. Rest for 20 minutes.
  2. Simmer the grated carrot in a little water for 8-10 minutes until soft, then drain well.
  3. Mash the boiled potato and mix with the softened carrot, honey, sour cream and cinnamon until smooth.
  4. Roll the rye dough thinly and cut into circles, pressing each into a small tart ring or muffin tin to form a shallow crust with raised edges.
  5. Fill each crust generously with the carrot and potato mixture.
  6. Bake at 200°C (400°F) for 20-25 minutes until the filling is set and the edges golden.
  7. Cool slightly before removing from the tins and serving warm or at room temperature.

Introduction: A protected traditional dish with roots in the Livonian coastal communities of western Latvia, sklandrausis pairs a thin rye-and-caraway crust with a sweet carrot and potato filling.

Cultural Background: A protected traditional dish with roots in the Livonian coastal communities of western Latvia, sklandrausis pairs a thin rye-and-caraway crust with a sweet carrot and potato filling. Once a rustic farmhouse treat, it now appears at food markets and festivals across the country, sold from stalls as a distinctive handheld snack.

Tips: The rye dough is quite firm and low in gluten, so patch any cracks with dampened fingers rather than re-rolling excessively.

Variations: A version using swede (rutabaga) in place of some of the carrot is also found in certain regions of western Latvia.

Storage: Store in an airtight container at room temperature for up to 2 days.

Reheating: Warm briefly in an oven at 160°C (320°F) for 5-8 minutes.

FAQs:

Q: Is sklandrausis sweet or savoury?

A: It sits pleasantly between the two, with a mildly sweet, earthy filling in a savoury rye crust.

Q: Where does this dish traditionally come from?

A: It originates from the Livonian coast of the Kurzeme region in western Latvia.

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