Can I make the dough ahead of time?
Yes, you can prepare the dough up to 24 hours in advance and store it in the refrigerator, tightly wrapped in plastic.
BREAKFAST
Latvian Sklandrausis (Rye Tart) with Potato and Carrot Filling
Sklandrausis is a traditional Latvian rye tart, often enjoyed for breakfast or as a snack. This recipe features a hearty potato and carrot filling encased in a rustic rye crust, offering a unique blend of sweet and savory flavors.
HOW TO MAKE IT
Let's cook.
01
Combine 1 cup rye flour, 1/2 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 cup cubed cold butter in a bowl. Rub the butter into the flour mixture until it resembles coarse crumbs. Gradually add 1/4 cup cold water, mixing until a dough forms. Knead lightly, then wrap in plastic and refrigerate for 15 minutes.
02
Meanwhile, boil 2 diced potatoes and 2 diced carrots in separate pots of salted water until very tender, about 15-20 minutes. Drain well.
03
Mash the cooked potatoes and carrots separately. For the potato filling, mix the mashed potatoes with 2 tablespoons heavy cream and 1/4 teaspoon salt. For the carrot filling, mix the mashed carrots with 2 tablespoons heavy cream, 1 tablespoon sugar, and 1/4 teaspoon salt.
04
Divide the chilled dough into 8 equal pieces. On a lightly floured surface, roll each piece into a 4-inch (10 cm) circle, about 1/8 inch (3 mm) thick.
05
Place a spoonful of potato filling in the center of each rye circle, leaving a 1/2-inch (1.25 cm) border. Top the potato filling with a spoonful of carrot filling.
06
Carefully fold and pinch the edges of the rye dough upwards around the filling to create a decorative rim, leaving the center filling exposed. This forms the traditional sklandrausis shape.
07
Bake the tarts on a baking sheet at 350°F (175°C) for 30-40 minutes, or until the crust is golden brown and the filling is heated through.
08
Serve warm or at room temperature.
About This Recipe
Sklandrausis is a traditional Latvian rye tart, often enjoyed for breakfast or as a snack. This recipe features a hearty potato and carrot filling encased in a rustic rye crust, offering a unique blend of sweet and savory flavors.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra golden crust, brush the edges of the tarts with a little milk or egg wash before baking. Ensure your vegetables are very tender before mashing for a smooth filling.
Easy Substitutions
You can use a mix of whole wheat and all-purpose flour if rye flour is unavailable, though the flavor will differ. For a dairy-free version, use plant-based cream and butter alternatives.
Storage & Reheating
Store leftover sklandrausis in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat gently in a microwave or oven.
Serving Suggestions
Enjoy these rye tarts with a dollop of sour cream or a sprinkle of fresh dill. They pair wonderfully with a cup of coffee or tea for breakfast, or as a light lunch with a side salad. For a more traditional Latvian experience, serve them alongside a glass of cold milk.
Common Mistakes
1. Overworking the dough: This can make the rye crust tough. Mix and knead just until combined. 2. Not mashing vegetables thoroughly: Lumpy filling can make the tarts less enjoyable. Ensure potatoes and carrots are very soft. 3. Not sealing the edges properly: The filling might spill out during baking. Take time to pinch the edges firmly. 4. Baking at too high a temperature: This can burn the crust before the filling is heated through. Stick to the recommended oven temperature.
Frequently Asked Questions
What if I don't have a rolling pin?
You can flatten the dough pieces by hand or use a clean, heavy bottle as a makeshift rolling pin.
Can I freeze sklandrausis?
Yes, you can freeze unbaked or baked sklandrausis. For unbaked, freeze on a baking sheet until solid, then transfer to an airtight container for up to 1 month. Bake from frozen, adding about 10-15 minutes to the baking time. Baked tarts can be frozen for up to 2 months and reheated from frozen.
MORE TO KNOW
The distinctive crimped edge of the sklandrausis is not just for aesthetics; it helps hold the filling in place and creates a pleasant textural contrast with the soft interior. Achieving this traditional look takes a little practice, but don't worry if your first attempts aren't perfect. The key is to work quickly with the dough while it's still cool and pliable. If the dough becomes too warm and sticky, pop it back into the refrigerator for a few minutes. You can also use a fork to press the edges together for a simpler, yet still effective, seal.
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