Grape-And-Currant Tart with Fontina Cheese

8 servings

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Grape-And-Currant Tart with Fontina Cheese Ingredients

1/2 c Boiling water	2 tb All-purpose flour
1/4 c Dried currants	1/3 c Sugar
6 sl White bread	2 tb Yellow cornmeal
3/4 ounce each slice	1 ts Grated lemon rind
Vegetable cooking spray	3 Egg whites; lightly beaten
1 1/2 c Skim milk; divided	1 Egg; lightly beaten
1 1/4 c Diced fontina cheese	1 ts Extra-virgin olive oil
5 ounces	1 tb Sugar
1 1/4 c Seedless red grapes; halved	2 ts Chopped fresh rosemary

Instructions for Grape-And-Currant Tart with Fontina Cheese

1. Preheat oven to 350 oF. 2. Combine boiling water and currants; let stand 15 minutes. Drain and set aside. 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. 3. 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 oF for 45 minutes or until set; let cool on a wire rack Yield: 8 servings. CALORIES 219 (31% from fat); PROTEIN 9.8g; FAT 7.6g (sat 3.9g, mono 2.4g, poly 0.6g); CARB 28.6g; FIBER 0.8g; CHOL 49mg; IRON 0.8mg; SODIUM 108mg; CALCIUM 174mg. Recipe by: Cooking Light Magazine, May 1996 Converted by MM_Buster v2.0l.

Main Ingredient: CheeseCuisine: Uncategorized