Sklandrausis Latvian Vegetable Tart Recipes

SKLANDRAUSIS: LATVIAN VEGETABLE TART

Steps:

• 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).

HARISSA VEGETABLE TART

Steps:

• Preheat the oven to gas 7, 220C, fan 200C and put a baking sheet in the oven to heat up. Remove the sleeve and film lid from the Mediterranean vegetables. Drizzle with the oil and put on a separate baking tray in the oven. Roast for 15 minutes.
• While the vegetables are roasting, unroll the pastry on its paper. Score a 1cm border around the edge and prick the middle with a fork. Once the 15 minutes are up, remove the veg, stir and return to the oven. Remove the hot tray from the oven and slide the pastry, still on its paper, onto it. Return to the oven. Cook both for 10 minutes.
• Meanwhile, mix the harissa paste with a splash of water, until it is thin enough to drizzle; set aside.
• Remove the veg and pastry from the oven, then turn it down to gas 6, 200C, fan 180°C Gently flatten the puffed-up centre of the pastry, leaving the border intact. Spoon over the veg, keeping inside the border. Season, then scatter over the feta and drizzle with the harissa.
• Return to the oven for 10-15 minutes, until crisp and golden. To serve, scatter with the rocket and cut into rectangles.