Grape-and-Currant Tart with Fontina Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
1. Preheat oven to 350°.
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 350° for 45 minutes or until set; let cool on a wire rack.
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