MUSHROOM AND SPINACH TART WITH CRACKER CRUST
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.
Provided by kuratenko
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h35m
Yield 8
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 594 mg, Sugar 2.1 g
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Sifar Tahsin
[email protected]I can't wait to try this tart! It looks so delicious.
Malaya Jackson
[email protected]This tart is a delicious and elegant dish. It's perfect for a special occasion or a weeknight meal.
Second Chance
[email protected]I've been looking for a good mushroom and spinach tart recipe, and this one is a keeper! It's easy to make and the results are delicious.
Anita Nyangoroma
[email protected]I'm new to cooking and this tart was a great success! I followed the recipe exactly and it turned out perfectly.
Anthony Cacc
[email protected]This tart is a great make-ahead dish. I made it the night before and it was even better the next day.
Shipon Miah
[email protected]I'm not a big fan of mushrooms, but I loved this tart! The spinach and cheese flavors really shine through, and the cracker crust is a nice touch.
Bertha Monanyane
[email protected]This tart is a great way to use up leftover mushrooms and spinach. It's also a great vegetarian option for a main course or side dish.
Wilmar Portillo
[email protected]I love the combination of mushrooms and spinach in this tart. The cracker crust is a great idea, and it makes the tart easy to slice and serve.
Jasim Ali
[email protected]This tart was easy to make and turned out beautifully. I used a store-bought cracker crust to save time, and it worked perfectly. The filling was creamy and flavorful, and the tart was a big hit with my family.
Debra Faiza
[email protected]I've made this tart several times now and it's always a crowd-pleaser. The flavors of the mushrooms, spinach, and cheese are perfectly balanced, and the cracker crust adds a nice crunchy texture.
William dryman
[email protected]This mushroom and spinach tart was a hit at my last dinner party! The cracker crust was a unique and delicious twist on a classic tart crust, and the filling was creamy and flavorful. Everyone raved about it.