Mushroom and Spinach Tart with Cracker Crust

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.