Grape And Currant Tart With Fontina Cheese Recipe




 Boiling water1⁄2 Cup (8 tbs)
 Dried currants1⁄4 Cup (4 tbs)
 White bread slice3⁄4 Ounce (6 Slices)
 Vegetable cooking spray1
 Skim milk1 1⁄2 Cup (24 tbs), divided
 Diced fontina cheese5 Ounce (1 1/4 Cups)
 Seedless red grapes1 1⁄4 Cup (20 tbs), halved
 All purpose flour2 Tablespoon
 Sugar1⁄3 Cup (5.33 tbs)
 Yellow cornmeal2 Tablespoon
 Grated lemon rind1 Teaspoon
 Egg whites3 , lightly beaten
 Egg1 , lightly beaten
 Extra virgin olive oil1 Teaspoon
 Sugar1 Tablespoon
 Chopped fresh rosemary2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1660 Calories from Fat 522

% Daily Value*

Total Fat 59 g90.3%

Saturated Fat 30.2 g151%

Trans Fat 0 g

Cholesterol 382.9 mg

Sodium 1649.9 mg68.7%

Total Carbohydrates 218 g72.5%

Dietary Fiber 8.8 g35.3%

Sugars 152.6 g

Protein 73 g146.3%

Vitamin A 40.2% Vitamin C 58.4%

Calcium 133.2% Iron 34.3%

*Based on a 2000 Calorie diet


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; arrange 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.