Grape-and-currant tart with fontina cheese

8 servings

Ingredients

Quantity Ingredient
½ cup Boiling water
¼ cup Dried currants
6 slices White bread 3/4 ounce each slice
Vegetable cooking spray
1½ cup Skim milk; divided
1¼ cup Diced fontina cheese 5 ounces
1¼ cup Seedless red grapes; halved
2 tablespoons All-purpose flour
⅓ 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

Directions

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 ½ 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 ⅓ 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.

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