Grape And Currant Tart With Fontina Cheese
|Boiling water||1⁄2 Cup (8 tbs)|
|Dried currants||1⁄4 Cup (4 tbs)|
|White bread slice||3⁄4 Ounce (6 Slices)|
|Vegetable cooking spray||1|
|Skim milk||1 1⁄2 Cup (24 tbs), divided|
|Diced fontina cheese||5 Ounce (1 1/4 Cups)|
|Seedless red grapes||1 1⁄4 Cup (20 tbs), halved|
|All purpose flour||2 Tablespoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Yellow cornmeal||2 Tablespoon|
|Grated lemon rind||1 Teaspoon|
|Egg whites||3 , lightly beaten|
|Egg||1 , lightly beaten|
|Extra virgin olive oil||1 Teaspoon|
|Chopped fresh rosemary||2 Teaspoon|
Preheat oven to 350°.
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; arrange 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.
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.