2t fresh Italian herbs, minced(oregano, basil, etc)
1t baking soda(IF you want to lower the acidic taste of the sauce without changing the flavor)
sea or kosher salt and fresh ground pepper
1/2 cup fresh Parmesan, grated
*Please feel free to use your own marinara or even your favorite simple jarred variety. This one was made up sepcifically for this recipe because I wanted it to compliment, but not compete with, the pastry :)
How to make it
[section]For Pastry Tart[/section]
Spray large cookie sheet or similar pan with cooking spray.
Lay pastry sheet on tray, all sections opened. [Photo22881]
Carefully roll sheet with small rolling pin or similar, to an create an area approx 10X12 or so, rectangle.
With fork, poke several holes in bottom of pastry, but do this only towards the middle of the pastry, not around the edges.
Combine beaten egg and garlic powder and lightly brush entire surface of pastry. [Photo22880]
Melt butter in large skillet(I use cast iron) and add onion. Cook until just tender, about 10 minutes. Add mushrooms and garlic and continue to cook a few more minutes [Photo22882]. Remove from heat and set aside to cool for about 5 minutes.
In large glass bowl, combine ricotta and Mozzarella cheeses, lemon juice, fresh ground pepper, salt and the mushrooms and onion [Photo22876]. Mix well.
Spread mixture over pastry leaving about 1 inch around all edges. [Photo22877]
Lay spinach across top of mushroom mixture in single or double layer.(I did one layer, but will do 2, next time) [Photo22878]
Carefully bring sides up just slightly over spinach mixture, "tucking" slightly at the corners to form a very short rim around mixture. [Photo22879]
Bake at 400 for about 17-20 minutes until lightly browned. [Photo22875]
Combine all ingredients and let simmer entire time you are preparing, and cooking, the pastry.
Cut sections of pastry into serving sizes. Top with a spoonful of marinara and sprinkle with Parmesan cheese.
This is really good served with grilled Italian sausage links!