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Mushroom and Spinach Tart with Cracker Crust

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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 194 cals
Original recipe yields 8 servings (1 9-inch tart)

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Directions

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  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.

Nutrition Facts


Per Serving: 194 calories; 11.8 g fat; 17 g carbohydrates; 6.9 g protein; 42 mg cholesterol; 594 mg sodium. Full nutrition

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