Mushroom and Spinach Tart with Cracker Crust The Best Recipes

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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 :

• Crust:
• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1 tablespoon ground flax seeds
• 1/2 tablespoon poppy seeds (optional)
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1/3 cup water, or as needed
• Filling:
• 1/2 bunch fresh spinach
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 (9 ounce) package mushrooms, sliced
• 3/4 cup sour cream
• 1/3 cup crumbled feta cheese
• 1 egg
• 1/2 tablespoon dried marjoram
• 1/2 teaspoon salt
• ground black pepper to taste

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H35M

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

Notes :

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