Mushroom and Spinach Tart with Cracker Crust

Mushroom and Spinach Tart with Cracker Crust

In this spinach tart recipe, a cracker crust made of whole wheat flour, flax seeds, and poppy seeds adds a nice crunch to the creamy filling.

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

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.

Ingredients

  • 1 egg
  • 1 teaspoon salt
  • 1 cup chopped onion
  • 1 tablespoon olive oil
  • ground black pepper to taste
  • 1 tablespoon ground flax seeds
  • 1 (9 ounce) package mushrooms, sliced
  • 0.5 cup all-purpose flour
  • 0.5 teaspoon salt
  • 0.75 cup sour cream
  • 0.5 cup whole wheat flour
  • 0.33333334326744 cup crumbled feta cheese
  • 0.33333334326744 cup water, or as needed
  • 0.5 tablespoon poppy seeds
  • 0.5 bunch fresh spinach
  • 0.5 tablespoon dried marjoram

Categories

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