Mushroom And Spinach Tart With Cracker Crust

• Crust:
• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1 tablespoon ground flax seeds
• 1/2 tablespoon poppy seeds (optional)
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1/3 cup water, or as needed
• Filling:
• 1/2 bunch fresh spinach
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 (9 ounce) package mushrooms, sliced
• 3/4 cup sour cream
• 1/3 cup crumbled feta cheese
• 1 egg
• 1/2 tablespoon dried marjoram
• 1/2 teaspoon salt
• ground black pepper to taste

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.

crust, whole wheat flour, allpurpose, ground flax seeds, poppy seeds, salt, olive oil, water, filling, fresh spinach, olive oil, onion, mushrooms, sour cream, feta cheese, egg, marjoram, salt, ground black pepper

Taken from www.allrecipes.com/recipe/263441/mushroom-and-spinach-tart-with-cracker-crust/ (may not work)