Mushroom and Spinach Tart with Cracker Crust

I enjoy flaky pie crust but sometimes I need a little change. The crust is made of whole wheat flour, flax seeds, and poppy seeds, which adds a nice crunch to the creamy spinach and mushroom filling.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 35 mins
• Calories: 194 Calories

Ingredients

• 1 egg
• ½ teaspoon salt
• 1 teaspoon salt
• ½ cup all-purpose flour
• ½ cup whole wheat flour
• ¾ cup sour cream
• 1 cup chopped onion
• 1 tablespoon olive oil
• ground black pepper to taste
• ⅓ cup water, or as needed
• ⅓ cup crumbled feta cheese
• 1 tablespoon ground flax seeds
• ½ tablespoon dried marjoram
• ½ tablespoon poppy seeds (Optional)
• ½ bunch fresh spinach
• 1 (9 ounce) package mushrooms, sliced

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Reduce the oven temperature to 350 degrees F (175 degrees C).

Step 3

Combine whole wheat flour, all-purpose flour, flax seeds, poppy seeds, and salt in a medium bowl. Rub in olive oil. Add enough water to make a pliable dough.

Step 4

Roll out dough on a floured surface and press into an 11-inch tart pan. Poke holes all over with a fork.

Step 5

Bake in the preheated oven until the surface of the crust looks dry, about 15 minutes.

Step 6

Meanwhile, bring a small pot of water to a boil. Add spinach and cook until wilted, 2 to 3 minutes. Drain and cool until easily handled; squeeze out all water and chop.

Step 7

Heat oil in a large skillet and fry onion for 3 minutes. Add mushrooms and continue sauteeing until tender, about 5 minutes. Transfer to a bowl. Mix in spinach, sour cream, feta cheese, egg, marjoram, salt, and pepper. Spread the filling over the prebaked tart crust.

Step 8

Bake tart until the center is set, about 50 minutes.