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My review
Mushroom and Spinach Tart with Cracker Crust
1 made it |
1 reviews
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2
kuratenko
"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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Ingredients
1 h 35 m servings 194Original recipe yields 8 servings (1 9-inch tart)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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4/27/2018
This recipe was delicious. I didn't have poppy seeds but did have ground flax and chia seeds so used that for the crust instead. Otherwise, I followed the recipe as far as ingredients. I did ...