Ingredients
- 1/2 c. boiling water
- 1/4 c. dry currants
- 6 slc white bread 3/4 oz each slice vegetable cooking spray
- 1 1/2 c. skim lowfat milk, divided
- 1 1/4 c. diced fontina cheese 5 ounces
- 1 1/4 c. seedless red grapes, halved
- 2 Tbsp. all-purpose flour
- 1/3 c. sugar
- 2 Tbsp. yellow cornmeal
- 1 tsp grated lemon rind
- 3 x egg whites, lightly beaten
- 1 x egg, lightly beaten
- 1 tsp extra-virgin extra virgin olive oil
- 1 Tbsp. sugar
- 2 tsp minced fresh rosemary
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Grape And Currant Tart With Fontina Cheese
Servings: 8
Directions
- 1. Preheat oven to 350 oF.
- 2. Combine boiling water and currants; let stand 15 min. Drain and set aside. Trim crusts from bread; throw away 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 c. lowfat milk over bread; let stand 5 min. Top with currants, cheese, and grapes.
- 3. Place flour in a bowl, and gradually add in remaining 1 c. lowfat milk, stirring with a wire whisk till blended.
- Stir in 1/3 c. sugar, cornmeal, lemon rind, egg whites, and egg; pour over tart. Drizzle oil over tart, and sprinkle with 1 Tbsp. sugar and rosemary. Bake at 350 oF for 45 min or possibly till set; let cold on a wire rack
- Yield: 8 servings.
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