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Grape-and-Currant Tart with Fontina Cheese

Yield 8 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. Combine boiling water and currants; let stand 15 minutes. Drain and set aside.

  3. 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.

  4. 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.