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.

Ingredients

• 0.5 cup whole wheat flour
• 0.5 cup all-purpose flour
• 1 tablespoon ground flax seeds
• 0.5 tablespoon poppy seeds
• 1 teaspoon salt
• 1 tablespoon olive oil
• 0.3333333333333333 cup water, or as needed
• 0.5 bunch fresh spinach
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 (9 ounce) package mushrooms, sliced
• 0.75 cup sour cream
• 0.3333333333333333 cup crumbled feta cheese
• 1 egg
• 0.5 tablespoon dried marjoram
• 0.5 teaspoon salt
• ground black pepper to taste

Steps

1. Preheat the oven to 375 degrees F (190 degrees C).
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.
3. Roll out dough on a floured surface and press into an 11-inch tart pan. Poke holes all over with a fork.
4. Bake in the preheated oven until the surface of the crust looks dry, about 15 minutes.
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.
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.
7. Reduce the oven temperature to 350 degrees F (175 degrees C).
8. Bake tart until the center is set, about 50 minutes.