Name: Grape-And-Currant Tart With Fontina Cheese
Yield: 4 servings
Ingredients: 1/2 cup boiling water; 1/4 cup dried currants; 6 (3/4-ounce) slices white bread; Vegetable cooking spray; 1 1/2 cups skim milk, divided; 1 1/4 cups (5 ounces) diced fontina cheese; 1 1/4 cups seedless red grapes, halved; 2 tablespoons all-purpose flour; 1/3 cup sugar; 2 tablespoons yellow cornmeal; 1 teaspoon grated lemon rind; 3 egg whites, lightly beaten; 1 egg, lightly beaten; 1 teaspoon extra-virgin olive oil; 1 tablespoon sugar; 2 teaspoons chopped fresh rosemary

Servings: 4 persons

1/2 cup boiling water
1/4 cup dried currants
6 (3/4-ounce) slices white bread
Vegetable cooking spray
1 1/2 cups skim milk, divided
1 1/4 cups (5 ounces) diced fontina cheese
1 1/4 cups seedless red grapes, halved
2 tablespoons all-purpose flour
1/3 cup sugar
2 tablespoons yellow cornmeal
1 teaspoon grated lemon rind
3 egg whites, lightly beaten
1 egg, lightly beaten
1 teaspoon extra-virgin olive oil
1 tablespoon sugar
2 teaspoons chopped fresh rosemary

1
Preheat oven to 350u00b0.
2
Combine boiling water and currants; let stand 15 minutes. Drain and set aside.
3
Trim crusts from bread; discard crusts. Cut each slice into 4 triangles; place triangles in a single layer in a 10-inch quiche dish coated with cooking spray. Pour 1/2 cup milk over bread; let stand 5 minutes. Top with currants, cheese, and grapes.
4
Place flour in a bowl, and gradually add remaining 1 cup milk, stirring with a wire whisk until blended. Stir in 1/3 cup sugar, cornmeal, lemon rind, egg whites, and egg; pour over tart. Drizzle oil over tart, and sprinkle with 1 tablespoon sugar and rosemary. Bake at 350u00b0 for 45 minutes or until set; let cool on a wire rack.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Grape-And-Currant Tart With Fontina Cheese

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