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Mushroom and Spinach Tart with Cracker Crust
Mushroom and Spinach Tart with Cracker Crust
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Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
95 minutes
Wholesome whole wheat and seed crust adds crunch to creamy spinach tart.
Ingredients:
  • 0.5 cup whole wheat flour
  • 0.5 cup all-purpose flour
  • 1 tablespoon ground flax seeds
  • 0.5 tablespoon poppy seeds
  • 1 tablespoon olive oil
  • 0.33333334326744 cup water, or as needed
  • 0.5 bunch fresh spinach
  • 1 cup chopped onion
  • 1 (9 ounce) package mushrooms, sliced
  • 0.75 cup sour cream
  • 0.33333334326744 cup crumbled feta cheese
  • 1 egg
  • 0.5 tablespoon dried marjoram
  • 0.5 teaspoon salt
  • ground black pepper to taste
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) to ensure the perfect cooking temperature.
  • In a medium bowl, mix whole wheat flour, all-purpose flour, flax seeds, poppy seeds, and salt. Rub in olive oil and gradually add water until a pliable dough forms.
  • On a floured surface, elegantly roll out the dough and gently press it into an 11-inch tart pan. Delicately poke holes all over with a fork to create a perfect crust.
  • Bake in the preheated oven for about 15 minutes, or until the crust looks dry on the surface.
  • While waiting, bring a small pot of water to a boil. Add spinach and cook for 2 to 3 minutes until wilted. Drain, cool until manageable, then squeeze out excess water and chop.
  • In a large skillet, heat oil and sauté onion for 3 minutes. Add mushrooms and cook until tender, about 5 minutes. Transfer to a bowl and combine with spinach, sour cream, feta cheese, egg, marjoram, salt, and pepper. Spread the mixture over the prebaked tart crust. Enjoy!
  • Lower the oven heat to 350°F (175°C).
  • Bake the tart until the center is firm, approximately 50 minutes.

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