Grape-and-Currant Tart with Fontina Cheese

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8 servings


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1/2 cup boiling water
1/4 cup dried currants
6 (3/4-ounce) slices white bread
Vegetable cooking spray
1 1/2 cups skim milk, divided
1 1/4 cups (5 ounces) diced fontina cheese
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


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; 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.

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.

Created date

May 1996

Nutritional Information

Calories 219
Caloriesfromfat 31 %
Fat 7.6 g
Satfat 3.9 g
Monofat 2.4 g
Polyfat 0.6 g
Protein 9.8 g
Carbohydrate 28.6 g
Fiber 0.8 g
Cholesterol 49 mg
Iron 0.8 mg
Sodium 108 mg
Calcium 174 mg