Latvian · Snack
Rye pastry cups layered with potato and spiced carrot.
Sklandrausis are distinctive Latvian open tarts with sturdy rye crusts, a potato layer and a gently sweet carrot topping. Their crimped edges and orange centers make them instantly recognizable.
Technique notes
Recipe status
A named independent cook or chef has published a prepared version of this dish, and that verification is credited below. It verifies their version—not Gastromica’s exact quantities, timing or method. Measured search evidence, exact-recipe testing and final JB approval remain separate gates.
How the new system works →Evidence behind this edition
Reviewed August 2, 2026. Research sources inform this edition. Any external cook verification is separately named, linked and limited to the independently prepared version described in that source.
unleavened rye shell with raised rim; potato layer; carrot layer; caraway; baked individual tart
Declared allergens: milk, wheat/gluten grain (verify labels and individual medical needs)
Cool promptly in shallow containers, refrigerate within two hours, keep no longer than the recipe's stated period or USDA's 3–4 day ceiling (whichever is shorter), and reheat leftovers to 165°F/74°C when reheating is appropriate.
Do not treat a quality date as proof of safety. Wild greens and mushrooms must be positively identified and food-grade. Diet labels do not guarantee absence of cross-contact. Dish-specific dairy/egg handling instructions remain applicable.
Catherine Robbe is credited with preparing and publishing an independent version of this dish in Latvia – Sklandrausis (carrot pie) for Cath's Little Kitchen.
What this supports: dish identity, method, texture/doneness, serving result.
Verifies an independently prepared version of the dish, not Gastromica’s exact recipe. Robbe's basic version includes egg and sour cream in both fillings and caraway on top; it is not an audit against the EU TSG specification or Gastromica's measurements.
Latvian kitchen
Latvian sklandrausis are small open rye tarts filled with potato and sweet, caraway-scented carrot.
Boil potatoes and carrots in separate pots until tender. Mash potatoes with milk; purée carrots with sour cream, sugar and spices.
Combine flours and salt. Add butter and enough hot water for a firm flexible dough; rest 15 minutes.
Heat oven to 400°F (200°C). Roll 12 small rounds, turn up and crimp ¾-inch rims. Add potato, then carrot.
Bake 25–30 minutes until rims are firm and lightly browned. Cool on a rack.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Sklandrausis are distinctive Latvian open tarts with sturdy rye crusts, a potato layer and a gently sweet carrot topping. Their crimped edges and orange centers make them instantly recognizable.
Refrigerate for up to 3 days and refresh in a 325°F (165°C) oven.
Serve at room temperature with milk, tea or a spoonful of sour cream.
