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Ingredients

• For Pastry Tart
• 1 sheet puff pastry, thawed but keep cool
• 1/2 stick butter or 1/4 cup olive oil
• 8oz fresh baby portobellos, sliced
• 1 small or 1/2 large red onion, diced
• 8oz container ricotta cheese
• 2 cups Mozzarella, grated
• 1t fresh lemon juice or red wine vinegar
• 2 -3 cups fresh baby spinach leaves
• 1 egg, beaten
• 1t garlic powder
• For Quick and Simple Marinara *
• 1 15oz can diced Italian style tomatoes, drained
• 1 15oz can tomato sauce
• 3 cloves garlic, minced
• 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 :)

Description

This One Came About Just By Knowing I Wanted Something With An Italian Flavor, But Not The Usual Pasta. Spinach And Ricotta Are Fairly Common Together, I Know, So I Just Twisted And Turned A Bit And Came Up With This Pastry Based Savory Italian Pie.

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