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 caloriescarbohydrate: 17 gcholesterol: 42.1 mgfat: 11.8 gfiber: 2.6 gprotein: 6.9 gsaturatedFat: 5.2 gservingSize: -sodium: 594 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Mushroom and Spinach Tart with Cracker Crust
Directions
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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.