Picnic Tart

Description
This meat-and-cheese tart makes a satisfying main course that’s easy to serve alfresco.

Ingredients

 * 2 teaspoons Atkins Quick QuisineTM Bake Mix
 * 1 (10-ounce) package frozen chopped spinach
 * 1/2 pound lean ground beef
 * 1/2 pound hot Italian sausage, casing removed
 * 1 tablespoon olive oil
 * 1 cup chopped scallions, with some green portion
 * 1 cup thinly sliced mushrooms
 * 1 teaspoon minced garlic
 * 2 cups shredded mozzarella cheese (about 6 ounces)
 * 1/2 cup strained or crushed tomatoes
 * 1/2 teaspoon Italian seasoning
 * 1 large egg
 * 1/4 cup drained and chopped roasted red peppers
 * 1/4 teaspoon pepper
 * 1/2 drained roasted red pepper, cut into thin strips, divided
 * 2 tablespoons freshly grated Parmesan cheese (preferably Parmigiano-Reggiano)
 * 1 tablespoon pine nuts, toasted (optional)

Directions
1. Lightly butter sides and bottom of an 8-inch springform pan. Evenly sift bake mix 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. 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 scallions, mushrooms and 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. 4. In a medium bowl, lightly beat egg. Add spinach, remaining 1 cup of the mozzarella, the 1/4 cup of the roasted red pepper 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. 5. 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.