Grape-And-Currant Tart With Fontina Cheese

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* Exported from MasterCook *

 

Grape-And-Currant Tart With Fontina Cheese

 

Recipe By : Cooking Light Magazine, May 1996

Serving Size : 8 Preparation Time :0:00

Categories : Desserts Pies

 

Amount Measure Ingredient -- Preparation Method

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

1/2 cup boiling water

1/4 cup dried currants

6 slices white bread

--3/4 ounce each slice

vegetable cooking spray

1 1/2 cup skim milk -- divided

1 1/4 cup diced fontina cheese

--5 ounces

1 1/4 cup 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 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 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 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.

 

Busted by Gail Shermeyer <4paws

 

 

 

 

 

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