Picnic Tart
5.1g
Net Carbs
25.9g
Protein
25.4g
Fat
2.8g
Fiber
364
Calories
Ingredients:
- 1/2 pound Hot Italian Turkey Sausage
- 2 cups shredded Whole Milk Mozzarella Cheese
- 1 cup chopped Scallions or Spring Onions
- 2 ounces Roasted Bell Peppers
- 1 large Egg (Whole)
- 2 tablespoons Parmesan Cheese (Grated)
- 1/2 pound Ground Beef (80% Lean / 20% Fat)
- 1 tablespoon Extra Virgin Olive Oil
- 1/2 cup Crushed Tomatoes (Canned)
- 1 cup Mushroom Pieces and Stems
- 1 teaspoon Garlic
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Italian Seasoning
- 1 tablespoon Butter, unsalted
- 2 teaspoons Whole Grain Soy Flour
- 1 10 oz package Frozen Chopped Spinach
Directions:
- Lightly butter sides and bottom of an 8-inch springform pan. Evenly sift soy flour onto sides and bottom of pan; set aside.
- Cook spinach according to package directions. Transfer to a strainer. With a spoon, press spinach firmly against sides to remove as much liquid as possible. Set aside.
- Heat oven to 375°F.
- Heat a 9-inch cast-iron skillet over medium heat until hot. Crumble in ground beef and sausage. Cook until meat is browned, about 10 to 12 minutes, breaking it apart with a wooden spoon. Transfer to a colander to drain off any fat.
- Heat oil in same skillet over medium heat. Add diced scallions, sliced mushrooms and minced garlic. Cook until scallions and mushrooms are tender, about 5 minutes, stirring occasionally. Remove from heat.
- Stir in browned meat. Add strained tomatoes, 1 cup of the mozzarella and the Italian seasoning, stirring until well combined. Transfer mixture to prepared springform pan, spreading into an even layer with the back of a spoon. Press firmly into pan.
- In a medium bowl, lightly beat egg. Add spinach, remaining 1 cup of the mozzarella, the 1/4 cup of the roasted red pepper cut into strips and the pepper; stir until well combined. Spread over beef mixture, pressing down firmly.
- Arrange remaining roasted red pepper strips in center; sprinkle Parmesan over top. Place springform pan on a large baking sheet with a rim.
- Bake until Parmesan is lightly browned and tart is heated all the way through, 35 to 40 minutes. Remove from oven and let stand 10 minutes on baking sheet.
- Run a sharp knife around sides of tart, release the sides of the springform pan and transfer tart to a serving platter. Sprinkle with toasted pine nuts and serve warm or at room temperature, cut into wedges.
