Flavours of Tartumaa: Savoury and Sweet Open Pies

Tartumaa’s food history tells us that baked goods have been held in high regard in the region throughout the ages. An important product made by master bakers in Tartu, as in other towns, was a small wheat-flour loaf or roll. Rye and mixed-flour (rye and wheat) baked goods also made up a large share of bakers’ output. People in Tartumaa love baked goods!

Our Tartumaa Flavours workshop series invites you to discover local flavours and learn about food. In 2025, Tartumaa was Estonia’s Food Region. We introduced ingredients from our local food producers and prepared dishes typical of Tartumaa. We will continue to do so, preserving our food heritage while adapting it for today.

Workshop programme:
- A discussion of Tartumaa’s food history
- An introduction to the ingredients from Tartumaa used in the workshop
- Learning how to make shortcrust pastry for open pies and quiche-style pastry
- Learning to prepare a variety of savoury and sweet fillings using Tartumaa vegetables and wild mushrooms, local fish and meat, as well as curd cheese, pineapple and apricot
- Baking delicious open pies: chicken and pineapple quiche, open pie with chanterelles and bacon, ham and bean quiche, smoked perch pie, blueberry pie, pineapple pie, and open apricot and curd cheese pie
- Practical tips and advice on technique, plus reliable recipes to help ensure success at home

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