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Grape And Currant Tart With Fontina Cheese

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  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
  Sugar 1 Tablespoon
  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.

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Grape And Currant Tart With Fontina Cheese Recipe