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:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- ½cup whole wheat flour
- ½cup all-purpose flour
- 1tablespoon ground flax seeds
- ½tablespoon poppy seeds
- 1teaspoon salt
- 1tablespoon olive oil
- ⅓cup water, or as needed
- ½bunch fresh spinach
- 1tablespoon olive oil
- 1cup chopped onion
- 1(9 ounce) package mushrooms, sliced
- ¾cup sour cream
- ⅓cup crumbled feta cheese
- 1egg
- ½tablespoon dried marjoram
- ½teaspoon salt
- ground black pepper to taste
Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).Step 2
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 3
Roll out dough on a floured surface and press into an 11-inch tart pan. Poke holes all over with a fork.Step 4
Bake in the preheated oven until the surface of the crust looks dry, about 15 minutes.Step 5
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 6
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 7
Reduce the oven temperature to 350 degrees F (175 degrees C).Step 8
Bake tart until the center is set, about 50 minutes.