Sklandrausis

Instructions

1. 1 Mix rye flour, softened butter, egg, and salt into a firm dough. Press into a greased tart pan forming a thin crust with raised edges.
2. 2 Boil potatoes until soft, drain and mash smooth. Boil or steam carrots until tender, mash and combine with potatoes.
3. 3 Mix the vegetable puree with sour cream, sugar, and caraway seeds until smooth.
4. 4 Spread filling evenly over the rye crust.
5. 5 Bake at 200°C (390°F) for 30-35 min until crust is firm and filling is set with golden spots.
6. 6 Cool to room temperature before slicing. Serve as a snack or dessert.