Picnic Tart Recipe

DIRECTIONS

1. Lightly butter sides and bottom of an 8-inch springform pan. Evenly sift soy flour onto sides and bottom of pan; set aside.
2. 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.
3. Heat oven to 375°F.
4. 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.
5. 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.
6. 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.
7. 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.
8. Arrange remaining roasted red pepper strips in center; sprinkle Parmesan over top. Place springform pan on a large baking sheet with a rim.
9. 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.
10. 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.