Grape and Currant Tart with Fontina Cheese

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* Exported from MasterCook *

 

Grape-And-Currant Tart With Fontina Cheese

 

Recipe By : www.cookinglight.com

Serving Size : 8 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup boiling water

1/4 cup dried currants

6 slices white bread -- (3/4-ounce)

vegetable cooking spray

1 1/2 cups skim milk -- divided

1 1/4 cups diced fontina cheese -- (5 ounces)

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

 

1. Preheat oven to 350 degrees.

 

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 degrees 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; CALC 174mg

 

Converted by MC_Buster.

 

 

 

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NOTES : Serve with a late-harvest Semillon (a sweet dessert wine) from

Washington State.