Picnic Tart Recipe
![Atkins Picnic Tart](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/568f60a23bfbe5a41307ab36dbe22dcb_5aeb1fa2-7406-439c-8c5a-feaff36162a4.png)
5.1g
Net Atkins Count TM
Net Atkins Count TM
Prep Time: 45 Minutes
Style:American
Cook Time: 50 Minutes
Phase: Phase 1
Difficulty: Difficult
Style:American
Cook Time: 50 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
25.9g
Protein
25.4g
Fat
2.8g
Fiber
364.1cal
Calories
![calculator](https://atkins.ca/wp-content/themes/atkins_theme_canada/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
-
1 tbsp Butter, unsalted
-
2 tsp Whole Grain Soy Flour
-
1 10 oz package Frozen Chopped Spinach
-
0 1/2 lb Ground Beef (80% Lean / 20% Fat)
-
0 1/2 pound Hot Italian Turkey Sausage
-
1 tablespoon Extra Virgin Olive Oil
-
1 cup, chopped Scallions or Spring Onions
-
1 cup Mushroom Pieces and Stems
-
1 tsp Garlic
-
0 1/2 cup Crushed Tomatoes (Canned)
-
2 cup, shredded Whole Milk Mozzarella Cheese
-
0 1/2 tsp Italian Seasoning
-
1 large Egg (Whole)
-
2 oz Roasted Bell Peppers
-
0 1/2 tsp Black Pepper
-
2 tbsp Parmesan Cheese (Grated)
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.
Cooking Tip
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.