Mushroom and Spinach Tart with Cracker Crust recipe

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Ingredients

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

Nutrition Info

194.4 calories
carbohydrate: 17 g
cholesterol: 42.1 mg
fat: 11.8 g
fiber: 2.6 g
protein: 6.9 g
saturatedFat: 5.2 g
servingSize: -
sodium: 594 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 9-inch tart

Recipe Note

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.

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